Garbanzo Spinach Soup with Lemon and Fresh Herbs

This delightful combination of greens and beans is both light and nourishing.

Garbanzo beans, AKA chickpeas, are a versatile staple in Middle Eastern and Mediterranean cuisine. Their mild flavor blends beautifully with the herbs and greens in this simple recipe, and a splash of lemon brightens the whole medley. Leave it vegan or serve with freshly grated parmesan if desired.

For the freshest taste, it is ABSOLUTELY worth it use dried chickpeas and cook them yourself instead of using canned beans.  Follow the simple instructions for instant pot, stove top, or slow cooker methods.

Ingredients:

1 cup dried garbanzo beans (this will yield about 3 cups cooked)

1 medium onion

3 cloves of garlic

Olive oil (2 Tbs)

Fresh parsley, thyme, oregano, and sage-- finely chopped (about 1 Tbs each)

1 bunch of spinach

Water (about 6 cups)

Salt to taste

Lemon wedges

Fresh Parsley

Parmesan

Instructions:

Cook garbanzo beans using your preferred method.  See instructions HERE for instant pot, stove top, and slow cooker instructions.

Do NOT drain the cooked beans!  The slightly thick bean water that remains after the beans have cooked will add flavor and texture to the soup.   Incidentally, this water which has come to be known as “aquafaba,” can also be used as an egg replacer!

Sauté onion and garlic in olive oil on medium low heat until onions are soft and translucent. Add the fresh herbs, garbanzos with aquafaba, and 6 cups plain water.  Allow to simmer on medium heat for an hour or more for flavors to fully blend.  Add salt to taste. Add spinach and allow to simmer for about 30 minutes more. 

Squeeze fresh lemon juice into each serving –or serve with lemon wedges.

Garnish with fresh parsley and freshly grated parmesan