Vegan Chickpea Tomato Soup with Spinach
This hearty, deeply flavored soup is the kind of bowl that makes you forget you ever wanted anything else for dinner. Smoked paprika and cumin bloom in olive oil alongside garlic and onion, building a rich, aromatic base before the crushed tomatoes and vegetable broth even hit the pot. Chickpeas bring satisfying heft and protein, simmering until they're perfectly tender and soaking up every bit of that spiced tomato broth. A few handfuls of baby spinach wilt right in at the end, adding color and nutrition without any extra effort. A squeeze of lemon juice at the finish brightens the whole thing and keeps it from feeling heavy. Every single ingredient here is naturally plant-based, so there's no swapping or substituting needed — just straightforward, honest cooking that delivers big flavor. Serve it up for four with a scatter of fresh parsley and maybe some crusty bread on the side.
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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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