Roasted Garlic & Lemon Chickpea Soup with Wilted Spinach
A deeply aromatic and velvety chickpea soup, this recipe builds its exceptional flavor by roasting a whole head of garlic until sweet and caramelized. This robust foundation is simmered with chickpeas, leeks, and carrots, then finished with a bright burst of lemon and fresh herbs. Wilted spinach adds a final touch of vibrant color and nutrition, creating a satisfying, fiber-rich meal that is the essence of modern Mediterranean cooking.
Servings 6
Calories 414kcal
Equipment
- Large Dutch oven or heavy-bottomed pot
- High-speed blender or immersion blender
- Small piece of aluminum foil
- Baking sheet
Ingredients
- 2 cups 400 g dried chickpeas, soaked overnight
- 1 whole head garlic
- 4 tbsp extra-virgin olive oil divided
- 1 large yellow onion finely chopped
- 1 large leek white & light green parts, rinsed and sliced
- 2 large carrots diced
- 2 celery stalks diced
- 6 cups low-sodium vegetable broth
- ¾ tsp fine sea salt plus a pinch for roasting
- 1 tsp freshly ground black pepper
- 1 tsp dried oregano
- ½ tsp smoked paprika
- 2 tbsp tahini
- Juice of 1 large lemon 3–4 tbsp
- 2 cups 60 g fresh baby spinach
- ¼ cup finely chopped fresh dill
- ¼ cup finely chopped fresh parsley
- For garnish: fresh dill; extra-virgin olive oil about 1 tsp per serving, optional; lemon wedges
Instructions
- Par-cook chickpeas: Drain, cover with fresh water, boil vigorously 10 minutes, then drain.
- Roast garlic: Heat oven to 200°C/400°F. Slice off top ¼ inch, drizzle 1 tbsp oil, pinch of salt, wrap in foil on a baking sheet; roast 30–35 minutes. Cool slightly.
- Build base: Heat remaining 3 tbsp oil in a Dutch oven over medium. Sauté onion and leek 7–8 minutes until translucent. Add carrots and celery; cook 5 minutes.
- Simmer: Add chickpeas and broth. Season with salt, pepper, oregano, and smoked paprika. Bring to a gentle simmer, reduce to low, cover, and cook 60–75 minutes, until chickpeas are very tender and crush easily between fingers.
- Emulsify: Squeeze roasted garlic from skins. Blend about 3 cups of the soup with garlic and tahini until completely smooth (vent lid and blend in batches if using a standard blender).
- Finish: Stir purée back into pot. Over medium-low, add lemon juice, spinach, dill, and parsley; cook 2–3 minutes until spinach wilts. Adjust seasoning.
- Serve: Ladle into bowls; garnish with dill, optional 1 tsp oil per serving, and lemon wedges.
Notes
- Canned Chickpea Adaptation: For a quicker version, substitute the dried chickpeas with 3 (15-ounce) cans of chickpeas. Rinse and drain them well. Skip step 1 and reduce the simmer time in step 4 to 25–30 minutes.
- Texture Customization: For a chunkier soup, blend only 2 cups of the soup in step 5. For a completely smooth, velvety soup, blend the entire batch using an immersion blender directly in the pot before adding the spinach and herbs.
- Storage: The soup keeps beautifully in an airtight container in the refrigerator for up to 5 days. The flavors will deepen overnight. Reheat gently on the stovetop.
Nutrition Facts
Per serving: based on 6 servings- Calories: 414 kcal
- Carbohydrates: 55 g
- Dietary Fiber: 14 g
- Sugars: 7 g
- Added Sugars: 0 g
- Protein: 15 g
- Total Fat: 16 g
- Saturated Fat: 1.7 g
- Sodium: 295 mg