Chickpea & Spinach Soup

Chickpea & Spinach Soup

I love one-pot meals, like this soup inspired by an Indian dish my kids love, chana masala. This soup is perfect for weekday cooking when I’m running around like crazy but still want to serve a hot, healthy dinner without spending a lot of time prepping or doing dishes afterwards.  
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Servings: 4


  • 1/4 cup pink lentils
  • 1/4 cup quinoa
  • 1 can chickpeas
  • 1 teaspoon coconut oil
  • 1/2 cup red onion (finely chopped)
  • 1 teaspoon garam masala
  • 1/4 teaspoon cinnamon powder
  • 1/4 teaspoon cardamom powder
  • 1/2 teaspoon cumin powder
  • 2 large tomatoes
  • 3 cloves garlic
  • 1 inch ginger
  • 1/4 teaspoon black peppercorns
  • 2 cups water
  • 2 cups spinach (packed)
  • 1 teaspoon salt


  1. Wash and drain lentils and quinoa. Set aside.

  2. Drain and wash chickpeas. Set aside.

  3. In pan, add oil and onions, and cook on medium heat for 5 minutes.

  4. Add spices and mix well, then cook for 1 minute.

  5. In blender, blend tomato, garlic, ginger, and peppercorns with 1/2 cup water into smooth puree.
  6. Add pureed mixture to pan and mix well.
  7. Add lentils, quinoa, and chickpeas, and mix.
  8. Add salt and 1 1/2 cups water, then cover and cook for 20 minutes.

  9. Remove from heat, stir in spinach, and cover again.

  10. Let soup sit on kitchen counter for 10 minutes while spinach wilts.  

  11. Salt as desired.

Bon appétit!

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Comments? Questions? Please share!

  • Leona Rodrigues

    Should the chickpeas be soaked overnight and boiled?

    • veggiecurean

      Dear Loona, I used canned chickpeas in this recipe. If you are using uncooked chickpeas, you need to soak them overnight and cook them before you add them to the soup. Enjoy!

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