Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion, finely diced
  • 6 cloves fresh garlic, minced (divided)
  • 1 tsp dried rosemary or thyme
  • 1/2 tsp red pepper flakes
  • 2 cans (approx. 800g) chickpeas, drained and rinsed
  • 4 cups vegetable broth
  • 1 large Yukon Gold potato, peeled and small-diced
  • 1 tsp sea salt
  • 1/2 tsp coarsely ground black pepper
  • 1 tbsp fresh lemon juice
  • 2 cups fresh baby spinach

Instructions:

  1. Heat olive oil in a large pot over medium-low heat. Add diced onion and sauté for 5 minutes until translucent.
  2. Stir in half of the minced garlic and dried herbs. Cook for 60 seconds until fragrant but not browned.
  3. Increase heat to medium. Add rinsed chickpeas, diced potato, and vegetable broth. Bring to a brisk simmer, cover, and cook for 10–12 minutes until potatoes and chickpeas are tender.
  4. Using an immersion blender, partially blend the soup directly in the pot to achieve a creamy consistency while leaving some whole chickpeas for texture.
  5. Stir in the remaining garlic, lemon juice, and baby spinach. Season with sea salt and black pepper. Stir until spinach is wilted and serve hot with a drizzle of olive oil.