Garlicky Spinach and Chickpea Soup

Great

% Daily Values based on a 2,000 calorie diet

Step 1

In a large saucepan over medium heat, heat the oil until shimmering. Add the onion, garlic and salt and cook, stirring regularly, until the onions soften, about 5 minutes. Add the cumin, coriander, paprika, crushed red pepper flakes and black pepper and stir to incorporate.

Step 2

Add the chickpeas and stir to coat in the spices. Use a potato masher or the back of a large spoon to roughly mash the chickpeas, just enough to break some of them up a little. Add the broth and the reserved chickpea liquid, increase the heat to medium-high, and bring to a boil. Cook for 5 minutes, then reduce the heat to medium-low, partially cover the pan with a lid and simmer for about 30 minutes.

Step 3

Turn off the heat and stir in the spinach and parsley. Let the soup sit for 1 minute, then add half the lemon juice. Taste, and season with the remaining lemon juice and/or more salt, as needed.

Step 4

Ladle the soup into bowls, drizzle with olive oil, and top each bowl with 1 tablespoon of the cheese, if using. Serve hot, with crusty bread.

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