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Spinach Chickpea Soup | Truweight

When the iron-rich spinach combines with the fibre rich chickpea then you get a bowlful of health. Try this satiating and tasty spinach chickpea soup now.  

Spinach and chickpea soup
Spinach and chickpea soup

Servings: 2

Cooking Time: 10 mins

Level of Cooking: easy


  • 3/4 cups shredded spinach (palak).
  • ¼ cup soaked and boiled Kabuli chana (white chickpeas)
  • 1 tsp olive oil
  • 1 tsp finely chopped garlic (lehsun)
  • ½ tsp finely chopped green chillies
  • 1/4 cup finely chopped spring onions whites
  • 1 ½ cups basic vegetable stock
  • ½ tsp dried oregano
  • ½ tbsp lemon juice
  • salt to taste


  1. Heat the olive oil in a deep non-stick kadhai, add the garlic, green chillies and spring onion whites and sauté on a medium flame for a minute.
  2. Add the spinach and kabuli chana and sauté on a medium flame for another 2 minutes.
  3. Add the basic vegetable stock, salt, pepper, oregano and lemon juice, mix well and bring to boil.
  4. Serve immediately.

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