Chickpea, Leek & Spinach Soup


Any tender green could take the place of the spinach. Try baby kale, watercress, or even dandelion greens.

Chickpea, Leek, and Spinach Soup
Photo: Blaine Moats
Prep Time:
5 mins
Cook Time:
15 mins
Total Time:
25 mins
8 cups


  • 2 tablespoon extra-virgin olive oil

  • 2 medium leeks, white and light green parts only, thinly sliced, washed, and drained

  • 2 15-16 ounce cans chickpeas (garbanzo beans), rinsed and drained

  • 2 cloves garlic, thinly sliced

  • 4 cup reduced-sodium chicken or vegetable stock or broth

  • 1 cup water

  • 1 lemon, juiced (3 tablespoons)

  • 2 5 ounce packages baby spinach

  • 1 tablespoon fresh thyme, chopped

  • Freshly ground black pepper


  1. In a 4-qt. pot heat oil over medium heat. Add leeks. Cook, stirring occasionally, 5 to 7 minutes or until very tender but not browned (reduce heat if leeks begin to brown). Stir in chickpeas and garlic. Cook about 2 minutes, stirring occasionally.

  2. Add stock and 1 cup water. Bring to boiling. Reduce heat. Add lemon juice. Simmer, uncovered, 5 minutes. Gradually stir in the spinach and thyme. Cook until the spinach is wilted, about 1 minute. Season to taste with kosher salt and black pepper. Serve immediately. Makes 4 servings.

Nutrition Facts (per serving)

265 Calories
10g Fat
33g Carbs
13g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 265
% Daily Value *
Total Fat 10g 13%
Saturated Fat 1g 5%
Sodium 856mg 37%
Total Carbohydrate 33g 12%
Total Sugars 6g
Protein 13g
Vitamin C 28.7mg 144%
Calcium 152mg 12%
Iron 4.5mg 25%
Potassium 379mg 8%
Folate, total 199.5mcg
Vitamin B-12 0.1mcg
Vitamin B-6 0.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Related Articles