Quinoa Chickpea Spinach Soup Recipe - Food Fanatic
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Quinoa Chickpea Spinach Soup Recipe

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    4 Servings

Ingredients

  • 1 tablespoon Olive Oil
  • 1 Yellow Onion, Diced
  • 3 cloves Garlic, Minced
  • 3 Carrots, Chopped
  • 3 cups Fresh Spinach, Chopped
  • 2 ounces Dry White Wine, (1/4 cup)
  • 5 cups Vegetable Broth
  • 14 1/2 ounces Canned Diced Tomatoes
  • 2 sprigs Fresh Rosemary
  • 2 sprigs Fresh Thyme
  • 2 sprigs Fresh Sage
  • 1/2 cup Quinoa
  • 1 15 ounce can Chickpeas, Drained and rinsed

Directions

  1. Start by warming the olive oil in a large pot over medium heat. Add the onion, garlic, and carrot and cook for 3-4 minutes. Then add the spinach and continue to cook for another 5 minutes, until it starts to wilt.
  2. Next pour in the wine and bring to a boil. Then add the vegetable broth, diced tomatoes, fresh herbs and quinoa.
  3. Reduce to a simmer and allow to cook for about 20 minutes, until quinoa is tender. Then add the chickpeas and cook for 5 more minutes, until everything is heated through.
  4. When you’re ready to serve, remove the sprigs of herbs with a spoon and then divide remaining portions into separate bowls.

Notes

  • This recipe assumes that you have soaked the quinoa for at least 8 hours prior to cooking. I prefer to do this for health benefits which you can read more about in my post on How to Cook Quinoa. If you want to skip this step, simply add an extra cup of vegetable broth during the cooking process.
  • I prefer Better Than Boullion’s vegetable base for maximum flavor.

Quinoa chickpea spinach soup photo
Source: Inspired by Giada De Laurentiis