Turmeric Chickpea Soup with Spinach and Lemon

Embrace the warmth of this golden-hued soup that combines the earthiness of turmeric-spiced chickpeas with vibrant spinach and a hint of citrusy freshness from lemon.

Ingredients:

• 2 cans (15 oz each) chickpeas, drained and rinsed

• 1 onion, finely chopped

• 3 cloves garlic, minced

• 1 teaspoon ground turmeric

• 1 teaspoon ground cumin

• 1 teaspoon smoked paprika

• 4 cups vegetable broth

• 4 cups fresh spinach leaves

• Juice of 1 lemon

• Olive oil for sautéing

• Salt and pepper to taste

Instructions:

1. In a large pot, heat olive oil over medium heat. Add chopped onions and garlic, sauté until softened.

2. Add ground turmeric, cumin, and smoked paprika, stirring for 1-2 minutes until fragrant.

3. Pour in the vegetable broth and bring to a simmer.

4. Add chickpeas to the pot and let it simmer for 15-20 minutes to allow flavors to meld.

5. Stir in fresh spinach until wilted.

6. Finish with a squeeze of lemon juice. Season with salt and pepper to taste.

7. Serve hot and enjoy the heartiness and warmth of this flavorful turmeric chickpea soup.

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