Quick Facts
Time: 35 minutes • Yield: 4–6 servings • Skill: Easy • Method: One-pot stovetop • Diet: Vegan, GF
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Introduction
Vegetable soup that actually excites you on a Tuesday? This one does. A quick sauté of onion, carrot, and celery sets the stage for cumin, coriander, and harissa to bloom in olive oil, then tomatoes and chickpeas join for a broth that tastes slow-simmered in a fraction of the time. Spinach melts in at the end for color and nutrients without extra work. The texture is brothy-meets-hearty, with a glossy red surface and tender chickpeas you can scoop up with a spoon. If you’re feeding a family, stocking lunches, or cooking on a budget, this recipe checks all the boxes while feeling special enough for company.
Why You’ll Love It
- Weeknight-easy: pantry staples, 30-ish minutes, minimal prep.
- Flexible: use kale, chard, or what’s on hand.
- Balanced flavor: smoky-spicy, savory, bright.
- Great leftovers: flavors mingle and get better by day two.
Easy Spicy Chickpea & Spinach Vegetable Soup
Ingredients
Equipment
Method
- Heat oil over medium heat in a large pot. Add onion, carrot, celery, and ½ tsp salt. Cook for 4–5 minutes until softened and lightly golden.
- Add garlic, cumin, coriander, harissa, and smoked paprika. Stir and cook for 45–60 seconds until fragrant.
- Stir in tomatoes, scraping the bottom to deglaze. Simmer for 2 minutes to reduce acidity.
- Add broth, chickpeas, bay leaf, and remaining salt. Bring to a steady simmer and cook for 12–15 minutes until vegetables are tender.
- Remove bay leaf. Stir in spinach and let wilt, about 1–2 minutes. Off heat, add lemon juice and chopped herbs.
- Taste and adjust seasoning. Serve hot with optional drizzle of harissa oil or fresh garnish.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Ingredients
- 2 tbsp olive oil
- 1 onion, finely diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 1 ½ tsp ground cumin
- 1 tsp ground coriander
- ½–1 tsp harissa paste (mild to hot; adjust to taste)
- ½ tsp smoked paprika (optional)
- 1 bay leaf (optional)
- 1 tsp kosher salt, divided
- 1 (14–15 oz) can crushed or diced tomatoes
- 4 cups low-sodium vegetable broth
- 2 (15 oz) cans chickpeas, drained and rinsed
- 5 oz baby spinach
- 1–2 tbsp lemon juice
- 2 tbsp chopped cilantro or parsley
What each ingredient does:
Oil: blooms spices. Onion/carrot/celery: sweet backbone. Garlic: savory depth. Cumin: earthy baseline. Coriander: citrus-spiced lift. Harissa: heat + red hue. Smoked paprika: gentle smokiness. Bay leaf: subtle herbal note. Salt: clarity. Tomatoes: acidity and body. Broth: savory volume. Chickpeas: protein and substance. Spinach: fresh finish. Lemon: brightness. Herbs: aroma and color.
Pro tip: Low-sodium broth gives you control so the lemon can shine.
Substitutions & Swaps
- Aromatics: shallots for onion; add red bell pepper for a sweeter profile.
- Protein: swap chickpeas with cannellini or add a cup of cooked lentils.
- Greens: kale (chopped, 5 minutes longer), chard (stems cooked with aromatics).
- Spice level: use mild harissa or half chili, then finish with chili oil in individual bowls.
- Diet tweaks: already vegan/GF; for low-oil, sauté in a splash of stock and finish with a teaspoon of olive oil.
- Budget/time: frozen chopped onions and pre-shredded carrots speed prep.
Equipment Notes
Use a 5–6 quart pot so the soup simmers freely without splashing. A silicone spatula helps release fond after adding tomatoes. If you like extra-thick texture, keep an immersion blender handy to purée one quick ladle at the end. Ladle and wide bowls make serving easy.
Step-by-Step
- Build the base: Heat oil over medium; add onion, carrot, celery, and ½ tsp salt. Cook 4–5 minutes until softened and lightly golden.
- Bloom spices: Stir in garlic, cumin, coriander, smoked paprika, and harissa for 45–60 seconds until fragrant.
- Add tomatoes: Scrape the bottom so the tomato deglazes the pot; simmer 2 minutes to reduce raw acidity.
- Simmer: Add broth, chickpeas, bay leaf, remaining ½ tsp salt. Bring to a steady simmer; cook 12–15 minutes until vegetables are tender and flavors meld.
- Greens & brighten: Remove bay leaf. Stir in spinach to wilt, 1–2 minutes. Off heat, add lemon juice and herbs.
- Taste & serve: Adjust salt and heat, then ladle into bowls. Optional: drizzle a few drops of harissa oil for color.
Doneness cues: Vibrant red broth with small oil pools; carrots fork-tender; spinach silky; chickpeas warmed through.
Make-Ahead, Storage & Reheating
Chop aromatics and measure spices a day ahead. Refrigerate cooked soup 3–4 days; flavor improves. Freeze up to 3 months; for best texture, add fresh spinach when reheating. Warm gently on the stove with a splash of broth or water, then re-season with lemon and salt.
How to Lighten / Make It Creamy
Lighten: Reduce oil to 1 tbsp and add an extra cup of spinach.
Creamy: Blend 1 cup of soup, or whisk in 2 tbsp tahini or coconut yogurt off heat. Temper any cultured dairy alternative before adding; avoid boiling after.
Toppings, Garnishes & Finishes
- Crunch: toasted pita chips, roasted chickpeas, or chopped almonds.
- Fresh: cilantro, parsley, or mint; thinly sliced scallions.
- Tang/Heat: lemon wedges, chili flakes, or a tiny spoon of harissa.
Sides & Pairings
Serve with warm flatbread or couscous, a lemony cucumber salad, or roasted carrots. For a beverage, try mint tea or sparkling water with citrus.
Scaling the Recipe
Doubling? Use a larger pot and extend simmer by a few minutes so vegetables become tender without mushing the chickpeas. Halving? Watch salt and reduce simmer slightly. For batch cooking, cool in shallow containers before refrigerating or freezing.
Nutrition & Dietary Notes
High in fiber and plant protein from chickpeas; spinach adds iron and folate. Naturally gluten-free and dairy-free. If sodium-sensitive, use no-salt tomatoes and season at the end.
Troubleshooting
- Too salty: Add water/stock and a squeeze of lemon.
- Flat flavor: Add a pinch of salt and a touch of lemon; a drop of olive oil can round edges.
- Too thin: Simmer uncovered to reduce or purée a ladleful.
- Overcooked veg: Add a handful of fresh spinach and herbs to revive texture.
FAQs
Can I use frozen/precut ingredients? Yes, use frozen mirepoix and spinach; add spinach at the end.
Best swaps? Kale or chard for spinach; white beans for chickpeas; mild chili paste if harissa is unavailable.
How do I keep it from drying out? Maintain a gentle simmer and keep the lid partially on.
Can I make it dairy-free/gluten-free? It already is.
How long does it keep/freeze? 3–4 days refrigerated; up to 3 months frozen.
Variations
- Lemony Herb: Stir in zest and juice of 1 lemon plus extra fresh dill and parsley.
- Spicy Chipotle: Add 1 tsp chipotle in adobo with tomatoes and finish with lime.
- Creamy Parmesan-Style: Finish with a handful of finely grated hard cheese and a splash of plant cream for a rich twist.
Chef Notes / Test Kitchen Tips
What moved the needle most in testing was blooming the spices—even 45 seconds in oil transforms the broth. Keep heat at medium so garlic doesn’t scorch. Aim to finish between 18–22 minutes after adding broth; that’s the sweet spot where carrots are tender and spinach still vibrant.
Conclusion
This pot is proof that weeknight cooking can be fast, budget-friendly, and full of character. Make a batch on Sunday and you’ll have lunches covered for days. If you try it, leave a note with your favorite garnish or how spicy you went.
When you’re ready for your next pot, bookmark our soups for fresh ideas.
