Eosinophilic Esophagitis Friendly Vegan Chickpea Tomato Soup with Spinach
Total time40 min
Prep time10 min
Cook time30 min
4.8(22)
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Learn more →Ingredients
4 servings
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 1 ½ tsp ground cumin
- 1 tsp smoked paprika
- ¼ tsp crushed red pepper flakes
- 1 can (28 oz) crushed tomatoes
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 2 cups vegetable broth
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
- 3 oz baby spinach (about 3 packed cups)
- 1 tbsp lemon juice
For serving
- 2 tbsp fresh parsley, roughly chopped (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, cumin, smoked paprika, and red pepper flakes and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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