Ingredients
Equipment
Method
Sauté the Vegetables
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrot, and celery. Cook for about 5 minutes, stirring frequently, until the onion becomes translucent and the vegetables begin to soften.
Add the Aromatics
- Add the minced garlic, paprika, oregano, and thyme to the pot. Stir and cook for about 1 minute, until the mixture is fragrant.
Simmer the Soup
- Add the chickpeas, canned tomatoes, vegetable broth, salt, pepper, and bay leaves. Raise the heat to bring the soup to a boil. Once it begins boiling, lower the heat, cover the pot, and let it simmer for 20 minutes. Remove the bay leaves after cooking.
Thicken and Add Spinach
- Combine the flour with ¼ cup of cold water in a jar and shake until emulsified. Pour into the pot, stirring to thicken the soup. Add spinach a handful at a time, stirring gently until it wilts (or add frozen spinach directly).
Finish and Serve
- Stir in the lemon juice, tasting as you go to balance the flavors. Adjust seasoning with additional salt or pepper if needed. Serve warm, optionally drizzled with olive oil.
Nutrition
Notes
Store leftovers in the fridge for up to 4 days or freeze for up to 3 months. Reheat gently, adding broth if needed. Nutrition information is estimated based on common ingredients and serving sizes and may vary.