Most Delicious Spiced Chickpea & Spinach Soup

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A vibrant, protein-packed soup simmered with aromatic spices, creamy coconut milk, and tender chickpeas, perfect for a hearty meal. This Indian-inspired soup recipe, ready in about 40 minutes, pairs chickpeas, coconut milk, spinach for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 (15 oz cans, drained and rinsed) chickpeas
• 1 cup (full-fat) coconut milk
• 4 cups (packed) spinach
• 1/2 cup (diced) onion
• 3 cloves (minced) garlic
• 1 tbsp (freshly grated) ginger
• 1 tsp cumin
• 1/2 tsp turmeric
• 2 cups chicken broth
• 1/2 (juiced) lemon
• 1/2 tsp salt

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add diced onion and cook for 5 minutes until softened and translucent.
2. Step 2: Stir in minced garlic, grated ginger, cumin, and turmeric, then cook for 1 minute until fragrant.
3. Step 3: Add drained chickpeas and chicken broth, bringing to a gentle simmer. Cook for 10 minutes to allow flavors to meld.
4. Step 4: Stir in coconut milk and lemon juice, then add 4 cups of spinach, stirring until wilted and fully incorporated (about 2 minutes).
5. Step 5: Season with 1/2 tsp salt and simmer for 2 more minutes until heated through and flavors are balanced.
6. Step 6: Remove from heat and serve hot, optionally garnished with extra lemon wedges.