Mediterranean Spinach and Chickpea Soup
Prep time
Cook time
Total time
  • 2 tablespoon olive oil
  • 2 yellow onion diced
  • 3-4 cloves garlic minced
  • 6 cups vegetable or chicken stock
  • 2 x 15 ounce canned diced tomatoes
  • 1 teaspoon honey
  • 1 tsp each: thyme, rosemary, oregano, parsley, basil
  • salt & pepper to taste
  • 2 (15 ounce) cans chickpeas, drained and rinsed or 1 cup dried chickpeas prepared according to the instructions on the package
  • ⅓lb fresh spinach
  • ¾ cup fresh grated Parmesan cheese (for serving)
  1. In a large pot, heat olive oil over medium high heat. Add onion and garlic; cook until onions are translucent and garlic is fragrant (about 2-3 minutes). Add in the stock, tomatoes, honey, herbs, salt and pepper.
  2. Bring to a boil, reduce heat and simmer for 15 minutes.
  3. Stir in the chickpeas and spinach. Continue to simmer gently until the spinach has wilted, about 2 minutes.
  4. Remove from heat.
  5. Serve immediately, sprinkling 2 tbsp of parmesan cheese on each bowl
Recipe by Uprooted Market & Cafe at