Chickpea, spinach and feta soup

Chickpea, spinach and feta soup

A healthy, warming soup that’s easy to make and packed with a big dose of delicious veg


I’ve always loved chickpeas. In fact, I’ll probably mention the word chickpea within the first fifteen minutes of a conversation with you. It’s just such a versatile ingredient, so readily available, and so good for you!

This soup is one of my favourite recipes – it doesn’t take long, and you can really make it your own depending on what you’re after. You can even make it vegan-friendly by substituting the feta – or leaving it out altogether. This takes about 20 minutes to make and serves 2-3 people.



  • 400g chickpeas
  • 100g baby spinach
  • 1/2 white onion, chopped
  • 2 tomatoes, chopped
  • 1/2 tsp chilli flakes
  • 50g feta cheese
  • 1/2 tsp cayenne pepper
  • 1 vegetable stock cube
  • 1/4 tbsp olive oil



  • Bring about 500ml of water to boil. Add in the stock cube and stir until it has dissolved completely. Keep aside.
  • Fry the chopped onion in the olive oil until it starts to brown. Sprinkle a little salt and add the cayenne pepper.
  • Add the tomatoes. Lower the heat, and use a masher or the back of a ladle to mash the tomatoes. Stir for about a minute.
  • Add the chickpeas, along with the stock water. Mash the chickpeas like you did the tomatoes. Stir for a couple of minutes, then lower the heat and cover. Let the soup simmer for about 10-15 minutes.
  • Add the spinach and stir until it wilts. Sprinkle the chilli flakes.
  • Ladle the soup into bowls. Crumble the feta cheese over the soup. Enjoy with crusty bread and drizzled olive oil!

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