Chickpea and Spinach Soup

5 from 2 votes

Thick and creamy Chickpea soup with spinach, tomato, and sweet potatoes. A naturally sweet and deeply comforting dish!

Prep Time20

Cook Time3

Course: Main Course

Cuisine: Greek, Mediterranean

Keyword: legumes, soup

Servings:

Calories: 612kcal

500 grams (17.6 ounces) dried chickpeas see post above for using canned chickpeas
100 grams (1 medium-sized) onion minced
2 garlic cloves finely chopped
1 liter (4 cups) hot water or vegetable stock
400 grams (1 large) sweet potato peeled and diced
250 grams (1 cup) crushed tomatoes
80 ml (⅓ cup) extra virgin olive oil + a little extra for sauteing and to serve with
250 grams (8.8 ounces) fresh spinach leaves or thawed frozen spinach
1-2 tablespoons fresh dill finely chopped
coarse sea salt unrefined is best!
freshly ground pepper

Soak chickpeas in plenty of water overnight. The next day, bring chickpeas to a boil for 2 minutes, then drain in a strainer.
Heat a generous splash of olive oil in a cooking pot over moderate heat.
Saute the onion until soft.
Add the garlic and cook until soft as well.
Add the chickpeas and water or stock. Season with coarse sea salt.
Simmer chickpeas over low heat, covered, until soft and tender. This might take from 1 to 2 hours. Alternatively, you can use a pressure cooker or an Instant pot, and pressure cook for 20 minutes. Then transfer back to the cooking pot.
Stir in the sweet potato, crushed tomatoes, and olive oil. Season with ground pepper.
Simmer for another 20 minutes until sweet potatoes are cooked.
Stir in the spinach and cook 10 minutes more.
Mix in the dill and let the soup stand for 10-15 minutes.
Serve with freshly ground pepper and a drizzle of extra virgin olive oil.