25- Minutes Garlic Spinach Chickpea Soup – A Dish To Crave For

Bright greens. Creamy chickpeas. A hint of garlic. Dive into a world where each spoonful tells a story. Spinach, fresh and vibrant, brings in essential nutrients. 

Chickpeas offer a hearty touch, making every bite fulfilling. Then, there’s the garlic. Not overpowering but subtle, elevating the dish to a gourmet experience. This soup isn’t just food; it’s a journey.

A comforting embrace on a chilly day—a moment of pure culinary delight on a busy afternoon. Seek comfort? Crave flavor?

What Is Garlic Spinach Chickpea Soup?

Garlic Spinach Chickpea Soup is a nourishing blend of fresh spinach, hearty chickpeas, and aromatic garlic. This soup combines the rich, earthy flavors of legumes with the vibrant freshness of green spinach, complemented by the warm undertones of garlic. 

Can You Vary The Recipe With Other Ingredients? 

The Garlic Spinach Chickpea Soup can be modified to cater to various dietary needs:

Keto

• Skip the potatoes and corn meal to reduce carbs.
• Add more heavy cream and perhaps some diced avocado for healthy fats.

Paleo

• Remove the potatoes, replacing them with sweet potatoes or cauliflower.
• Use coconut milk instead of heavy cream.
• Avoid corn meal; you can use almond flour or cassava flour as thickeners if necessary.

Gluten-Free

• Ensure the vegetable stock is gluten-free or make your own.
• Substitute cornmeal with arrowroot or tapioca starch for thickening.

Whole30

• Replace potatoes with sweet potatoes.
• Use coconut milk instead of heavy cream.
• Skip the corn meal and tahini, ensuring no non-compliant additives are in the vegetable stock.

Vegetarian

• The original recipe is already vegetarian! Just ensure the vegetable stock is free from any animal by-products.

Vegan

• Substitute the heavy cream with coconut milk, almond milk, or cashew cream for creaminess.
• Ensure the tahini and other ingredients do not have additives derived from animal sources.

Recipe Directions

• Sauté garlic and onion in olive oil until tender.
• Add cumin, coriander, vegetable stock, and potatoes. Boil, then simmer until potatoes are nearly tender (~10 minutes).
• Add garbanzo beans.
• Blend heavy cream, tahini, and cornmeal separately, then mix into soup.
• Add spinach. Season with cayenne and salt. Cook until spinach is warm.

Variations, Add-Ons, And Toppings For The Garlic Spinach Chickpea Soup

Variations

• Proteins: Introduce shredded chicken, tofu, or tempeh for a protein boost.
• Vegetables: Add diced tomatoes, bell peppers, or zucchini for varied textures.
• Grains: Incorporate quinoa or barley for added heartiness.

Add-Ons

• Spices: A sprinkle of smoked paprika or turmeric can add depth.
• Herbs: Fresh cilantro, parsley, or dill can provide a flavor twist.
• Liquids: Coconut milk can replace heavy cream for a tropical twist.

Toppings

• Crunch: Toasted pumpkin seeds, croutons, or pine nuts add a delightful crunch.
• Creaminess: A dollop of yogurt or a drizzle of olive oil enriches the soup.
• Heat: Red pepper flakes or freshly chopped chili peppers intensify the spice.

Can I Make Garlic Spinach Chickpea Soup In A Slow Cooker Or Instant Pot?

Both the slow cooker and Instant Pot are versatile kitchen appliances that can be used to make Garlic Spinach Chickpea Soup. Here’s how:

Slow Cooker

• Preparation: Start by sautéing the garlic and onion in a pan with olive oil until tender. Transfer them to the slow cooker.
• Ingredients: Add the potatoes, vegetable stock, cumin, coriander, and garbanzo beans to the slow cooker.
• Cooking: Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the potatoes are tender.
• Final Steps: About 30 minutes before serving, stir in the blended mixture of heavy cream, tahini, and cornmeal. 

Instant Pot

• Sauté: Use the sauté function to heat olive oil. Add garlic and onion, cooking until tender. Mix in the cumin and coriander.
• Ingredients: Add the potatoes, vegetable stock, and garbanzo beans to the pot.
• Pressure Cooking: Seal the Instant Pot and cook on high pressure for 10 minutes. Use the quick release method once done.
• Final Steps: Turn back to the sauté function. Stir in the blended mixture of heavy cream, tahini, and cornmeal. 

Can I Use Store Bought Broth, Or Should I Make My Own?

Both store-bought broth and homemade broth have their advantages, and your choice largely depends on your preferences, time, and the intended use. Here’s a breakdown:

Store-Bought Broth

• Convenience: The primary advantage is time-saving. It’s ready to use, making it handy for quick meals.
• Consistency: The flavor and salt content are consistent across batches.
• Variety: There are many options available, including low-sodium, organic, and specific flavors.
• Shelf Life: Typically has a longer shelf life, especially if unopened.

Homemade Broth

• Flavor: You have full control over the taste. Homemade broth often has a richer, more robust flavor.
• Ingredients: You decide what goes in, allowing for organic, specific, or fresh ingredients. It’s great for dietary restrictions or preferences.
• Economical: Making broth from leftover bones, vegetable scraps, and herbs can be cost-effective.
• No Additives: No preservatives, artificial flavors, or excessive salt unless you add them.

How To Serve ?

Serving the Garlic Spinach Chickpea Soup in the best manner can elevate the dining experience. Here’s how to do it:

• Proper Temperature: Serve the soup hot. If it has been sitting for a while or stored in the fridge, reheat it gently on the stovetop until it reaches the desired temperature.
• Garnish: Enhance its visual appeal with a dollop of yogurt or a drizzle of olive oil or tahini on top. Fresh herbs, like chopped parsley, cilantro, or chives, can also add color and flavor.
• Crusty Bread: Accompany the soup with a slice of crusty bread or a whole grain roll. This adds texture and a delightful way to soak up the flavorful broth.
• Pairings: Consider a side salad with a light vinaigrette dressing to contrast with the soup’s richness. A glass of white wine, like a Sauvignon Blanc or Pinot Grigio, can also complement the dish’s flavors.

Perfect Side Dishes

• Crusty Bread or Rolls: The classic pairing bread helps to soak up the flavorful broth. A garlic-infused bread or focaccia would be especially complementary.
• Mediterranean Salad: A salad with cucumbers, tomatoes, feta, olives, and a light lemon-olive oil dressing can provide a refreshing contrast to the warm soup.
• Quinoa Tabouli: This dish, made with parsley, tomatoes, and lemon juice, adds a fresh, tangy contrast.
• Roasted Vegetables: Seasonal veggies roasted with olive oil, salt, and pepper can accentuate the earthy tones of the soup.
• Hummus and Pita: This creamy chickpea spread, paired with warm pita bread, ties in with the chickpea theme of the soup.
• Stuffed Grape Leaves (Dolmas): These little bundles of flavor can add a nice tangy and savory note to the meal.

Storage And Make Ahead

• Make Ahead: Prepare the soup up to 2 days in advance, allowing flavors to meld for a richer taste.
• Storage: Cool the soup completely before transferring it to airtight containers. Store in the refrigerator for up to 3-4 days.
• Reheating: Reheat gently on the stovetop over low heat, stirring occasionally to prevent sticking and ensure even heating.
• Texture Maintenance: Add a splash of broth or water when reheating if needed to adjust the soup’s thickness.
• Garnish Fresh: Add a handful of fresh spinach or a squeeze of lemon upon serving to refresh flavors and enhance presentation.

What Can We Do With Leftovers? 

Leftovers of Garlic Spinach Chickpea Soup can be repurposed in various creative ways:

• Pasta Sauce: Reduce the soup to a thicker consistency on the stovetop and toss it with pasta for a unique sauce.
• Grain Bowl: Serve over cooked quinoa, rice, or farro, and top with fresh veggies or protein of choice.
• Stew Base: Add extra veggies, legumes, or meat to turn the soup into a hearty stew.
• Wrap Filling: Use in wraps or burritos with some grated cheese and roasted veggies.
• Dip: Blend the soup to a smooth consistency and serve as a dip for bread or veggies.

Nutrition Table