Creamy Spinach Chickpea Soup

4 1/2 tablespoons canola oil, divided

3/4 cup diced shallots (2 medium)

1 tablespoon minced garlic

2 tablespoons minced fresh ginger

2 cans (15 oz. each) chickpeas (garbanzos), drained and rinsed

5 cups reduced-sodium chicken or vegetable broth

1 teaspoon kosher salt

6 cups packed spinach leaves (from about 10 oz. bunch spinach, rinsed well and stems trimmed)

1 1/4 teaspoons curry powder

1 1/2 tablespoons lime juice

2 tablespoons small whole or chopped fresh mint leaves

Step 1

Heat 3 tbsp. oil in a medium pot over medium heat and add shallots. Cook, stirring occasionally, until softened and translucent, about 5 minutes. Add garlic and ginger and cook until aromatic, about 1 minute more.

Step 2

Add chickpeas, broth, and salt. Cover and bring to a boil. Reduce to a simmer and cook until flavors are well blended and chickpeas are very soft, about 25 minutes. Add spinach and cook just until softened and bright green, about 2 minutes. Let cool 5 minutes.

Step 3

Meanwhile, heat remaining 1 1/2 tbsp. oil in a small frying pan over medium-low heat. Stir in curry powder and cook until aromatic, 30 seconds. Remove from heat.

Step 4

Whirl half of soup at a time in a blender, starting on low speed, until very smooth. Ladle into bowls. Just before serving, stir lime juice into curry oil and drizzle over soup. Garnish with mint.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 226Calories from Fat 50

% Daily Value *
Total Fat 13g20%

Saturated Fat 1.2g6%
Cholesterol 21mg8%
Sodium 527mg22%
Total Carbohydrate 20g7%

Dietary Fiber 0.9g4%
Protein 9.5g19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Print Options:

Creamy Spinach Chickpea Soup