Chickpea (Garbanzo Bean) Soup with Spinach, Tomatoes, and Basil

This Chickpea Soup with Spinach, Tomatoes, and Basil is a delicious meatless soup, and this recipe is also low-glycemic, gluten-free, and South Beach Diet friendly. Use the Diet-Type Index to find more recipes like this one.

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Chickpea Soup with Spinach, Tomatoes, and Basil found on KalynsKitchen.com

This Chickpea (Garbanzo Bean) Soup with Spinach, Tomatoes, and Basil is one of the soups I made during the holidays for my annual soup party, only when it came time to stir in the basil I found I didn’t have any of that wonderful frozen basil that usually lasts me through the winter.  What I did have in my freezer was plenty of basil pesto, so I just stirred some of that into the soup instead.It was such a hit that I’m going to add that option to the recipe along with the new photo you see above.  I know phase one main dishes can be challenging for vegetarians, but this soup is a meatless recipe that won’t leave you feeling deprived!

Before I give you the recipe I’m going to make a confession: this is the first time I’ve soaked dried chickpeas and cooked them. Not that there’s anything shameful about using canned chickpeas, but WOW did the freshly cooked chickpeas taste wonderful in this soup. Even better, the liquid the chickpeas were cooked in became the base of the soup, which made it extra flavorful.  You can also definitely make this soup with canned chickpeas (and you don’t even have to confess to anyone who eats it) but I’ll be cooking my own from now on when I’m using them for soup.

Chickpea Soup with Spinach, Tomatoes, and Basil found on KalynsKitchen.com

More Soups with Chickpeas:

Chicken Soup with Garbanzos and Oregano ~ Kalyn’s Kitchen
African Curried Coconut Soup with Chickpeas ~ Eats Well with Others
Garbanzo Bean Soup with Garlic, Sumac, Olive Oil, and Lemon ~ Kalyn’s Kitchen
Red Lentil, Chili, and Chickpea Stew ~ Running with Tweezers
Italian Sausage Soup with Green Peppers, Chickpeas, and Pesto ~ Kalyn’s Kitchen

Weekend Food Prep:

This recipe has been added to a new category called Weekend Food Prep  to help you find recipes you can prep or cook on the weekend and eat during the week!

Chickpea (Garbanzo Bean) Soup with Spinach, Tomatoes, and Basil

This Chickpea Soup with Spinach, Tomatoes, and Basil is a delicious meatless soup to enjoy for lunch or dinner.

Ingredients:

  • 1 cup dried chickpeas (garbanzo beans), soaked at least 8 hours or overnight in cold water
  • 6 cups homemade chicken stock or 4 cans chicken broth (you could make this a vegetarian soup by using vegetable broth)
  • 1 yellow onion, diced
  • 6-8 cloves garlic, diced very small
  • 1 T olive oil (or less, depending on your pan)
  • 1 can diced tomatoes with juice, 14.5 oz size (I like Muir Glen Organic Tomatoes)
  • 3-4 cups chopped baby spinach (measure before chopping)
  • 2-4 T chopped fresh basil (I used my frozen basil, can also use  basil pesto if you don’t have any basil)
  • salt and fresh ground black pepper to taste

Directions:

  1. Soak chickpeas overnight or for at least 8 hours in cold water.
  2. Drain chickpeas and discard water, and pick out any loose skins that have come off.
  3. Put chickpeas in heavy soup pot with homemade chicken stock  bring to a boil, then reduce heat and simmer until chickpeas are tender. This will depend on how fresh the dried chickpeas were, but for me it took about an hour.
  4. Use a spoon or stock skimmer to remove any foam that appears.
  5. When chickpeas are tender, heat olive oil in heavy frying pan, then saute onions about 5 minutes, until fairly soft.
  6. Add garlic and cook 2-3 minutes more.
  7. Add onions and garlic to soup pot with diced tomatoes (I like Muir Glen Organic Tomatoes).
  8. Let soup simmer on low heat about 30 minutes.
  9. Add chopped spinach to soup (adding a bit more water or chicken stock if needed) and simmer 15-30 minutes more.
  10. I used my beloved Braun Immersion Blender at this point to slightly break up the ingredients. If you don’t have an immersion blender, you can put about 1/3 of the soup into a food processor or blender and pulse a few times. You can skip this step completely too, if you’d like a chunkier soup.
  11. Stir in chopped basil (I used my frozen basil, can also use  basil pesto if you don’t have any basil) and cook 5 minutes.
  12. Season soup with salt and fresh ground black pepper to taste and serve hot.

Notes:

This is wonderful topped with freshly grated Parmesan cheese. (If you have some Parmesan rinds, throw them into the soup while it’s cooking for even more flavor.)

Recipe created by Kalyn with inspiration from this Vegetarian Lentil Soup from The Sugar Solution Cookbook.

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Low-Carb Diet / /Low-Glycemic Diet / South Beach Diet Suggestions:
Chickpea Soup with Spinach, Tomatoes, and Basil is too high in carbs for low-carb diet plans, but you can make it lower in carbs by using less chickpeas and more of the other ingredients, especially spinach. Soup like this is a perfect main dish for any phase of the South Beach Diet.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
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Chickpea Soup with Spinach, Tomatoes, and Basil found on KalynsKitchen.com