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Tomato Soup with Chickpeas and Spinach

. Each bowl is filled with tomato soup with chickpeas and spinach and topped with yogurt.
This tomato soup with chickpeas and spinach is unlike anything you could possibly find from a can. Satisfying, satiating, and surprisingly easy. Also gluten-free and dairy-free.
Leah Koenig

Prep 20 mins
Cook 30 mins
Total 1 hr
6 servings
246 kcal


  • 3 tablespoons extra-virgin olive oil
  • 1 large (about 9 oz) yellow onion chopped
  • 2 medium (about 3 1/2 oz) stalks celery chopped
  • 2 medium (about 5 oz) carrots peeled and chopped
  • 4 garlic cloves chopped
  • 1 1/2 teaspoons smoked paprika
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon crushed red pepper flakes
  • Two (15 1/2-ounce) cans chickpeas* drained
  • One (14 1/2-ounce) can diced tomatoes undrained
  • 4 cups store-bought or vegetable broth or more to taste
  • 1 teaspoon granulated sugar
  • Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 cups packed baby spinach leaves
  • Plain yogurt or labneh for serving (optional)


  • Heat the olive oil in a large pot set over medium heat. Toss in the onion, celery, and carrots and cook, stirring occasionally, until softened but not browned, 7 to 10 minutes. Add the garlic, paprika, cumin, basil, rosemary, and red pepper flakes and cook, stirring often, until fragrant, 1 to 2 minutes.
  • Add 1 can of drained chickpeas, the tomatoes with their juices, 4 cups of the broth, and sugar. Bring to a boil, then reduce the heat to medium-low and simmer, uncovered and stirring occasionally, until the liquid has reduced slightly, about 20 minutes. Stir in 1 to 1 1/2 teaspoons salt and pepper to taste. Remove from the heat and let cool slightly.
  • Purée the soup until smooth using an immersion blender or let the soup cool for 10 minutes and then carefully blend it in batches in a standard blender. Return the soup to the pot, return to low heat, and if a thinner consistency is desired, stir in a little more broth. Stir in the remaining can of chickpeas and the spinach and cook until the spinach wilts, 3 to 5 minutes. Taste and season with more salt, if desired. Pour into bowls and top with a dollop of yogurt or labneh, if desired. Serve hot.


*How do I substitute dried chickpeas for canned chickpeas?

Some peeps prefer dried chickpeas because they're more economical and, they swear, they have more flavor. If you want to give dried garbanzos a try, we've got a few tips for you. 
You can soak them in a large bowl, filled with cold water, for 12 hours then use as you would the canned kind. 
Or...if planning ahead isn't your thing (we get it) then you can have 'em ready in an hour. Dump those chickpeas into a saucepan, cover with water (2 inches above the beans). Now, bring to a boil, cook for 1 minute, cover and remove from the heat. Let 'em soak for an hour. By then they'll be soft, tender, and ready for your soup.