Eosinophilic Esophagitis Friendly Chickpea & Spinach Soup with Lemon and Turmeric
Total time45 min
Prep time15 min
Cook time30 min
4.7(12)
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Learn more →Ingredients
4 servings
- 3 tbsp extra virgin olive oil
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 1 tsp ground turmeric
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper (optional)
- 1 can (14 oz) diced tomatoes
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 4 cups low-sodium chicken broth
- 1 tsp salt, plus more to taste
- ½ tsp black pepper
- 5 oz baby spinach (about 5 packed cups)
- 3 tbsp fresh lemon juice (from about 1 large lemon)
For serving
- lemon wedges, for serving (optional)
- fresh parsley, roughly chopped, for serving (optional)
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–7 minutes.
- 2
Add the garlic, turmeric, cumin, smoked paprika, and cayenne (if using) and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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