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Chickpea and Spinach Soup - Low Calorie Diet

Spicy Spinach and Chickpea Soup

Easy low calorie chickpea and spinach soup
Course Soup
Cuisine Moroccan
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 5 -6
Author Fiona Maclean


  • 750 ml Stock I used fresh chicken stock, but you could substitute for vegetable stock or even use a stock cube
  • 250 g Spinach Washed and trimmed of any woody stalks
  • 200 g Canned Chickpeas A small can, drained - 130g drained weight
  • 1 Medium Onion Finely chopped
  • 1 teaspoon Cumin seeds Crushed in a pestle and mortar
  • 1/4 teaspoon Tumeric
  • 1 pinch Chilli Flakes
  • 1/2 tablespoon Rapeseed oil


  1. Gently soften the onion in the oil for 5 to 10 minutes
  2. Add the spinach and stir through
  3. Pour over the chicken stock and cook for 20 minutes or so before blitzing for a few seconds to break down the spinach a bit. Your aim is not to create a puree though.
  4. Add the chickpeas and cook through for a further five minutes
  5. Check seasoning and add salt and pepper to taste