The simplicity of this soup, which comes together in about 20 minutes, belies its sophisticated flavor. After building a solid flavor base from a standard mirepoix of carrots, onions, and celery, the chickpeas are simmered in vegetable broth until the vegetables are tender. A heap of healthy greens with a dash of zingy, bright flavor, starring tarragon and lemon juice, adds the finishing touches.
When to add salt
Dividing up the salt and adding it in stages ensures that you get the perfect flavor. Adding salt early on gives vegetables time to soak up the flavor and release their juices into the broth. As the broth reduces, it will get saltier, so hold off until the end before adding more salt: give it a taste before you add the remainder.
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This recipe originally appeared on alive.com as “Lemony Chickpea and Spinach Soup with Tarragon.”
- 3 Tbsp extra-virgin olive oil
- 1 1/2 cups finely diced onion
- 1 1/2 cups finely diced carrots
- 2 cups finely diced celery
- 1/2 tsp salt divided
- 2 large garlic cloves finely chopped to yield about 2 Tbsp
- 13.5 oz can chickpeas rinsed and 1/4 cup of liquid reserved
- 4 cups vegetable stock
- 2 cups baby spinach
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup fresh chopped tarragon
- 1/4 tsp black pepper
- In large, wide saucepan, add olive oil and sauté onion, carrots, and celery over medium heat for about 2 minutes, seasoning with 1/4 tsp salt. Add garlic and sauté for further 3 minutes, until onions are translucent. Add rinsed chickpeas, reserved chickpea liquid, and vegetable stock. Simmer gently on medium-low heat, or until vegetables are tender. Add spinach, lemon juice, and tarragon; stir to incorporate, allowing heat to wilt spinach. Test for seasoning and add remaining salt, if needed, and pepper.
