Advertisement
Lemony Chickpea and Spinach Soup with Tarragon
Serves 4 to 6
The simplicity of this soup, which comes together in about 20 minutes, belies its sophisticated flavour. After building a solid flavour 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 flavour, starring tarragon and lemon juice, adds the finishing touches.
Advertisement
Ingredients
- 3 Tbsp (45 mL) extra-virgin olive oil
- 1 1/2 cups (375 mL) finely diced onion
- 1 1/2 cups (375 mL) finely diced carrots
- 2 cups (500 mL) finely diced celery
- 1/2 tsp (2 mL) salt, divided
- 2 large garlic cloves, finely chopped to yield about 2 Tbsp (30 mL)
- 13.5 oz (398 mL) can chickpeas, rinsed, and 1/4 cup (60 mL) of liquid reserved
- 4 cups (1 L) vegetable stock
- 2 cups (500 mL) baby spinach
- 1/4 cup (60 mL) freshly squeezed lemon juice
- 1/4 cup (60 mL) fresh chopped tarragon
- 1/4 tsp (1 mL) black pepper
Directions
01
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 (1 mL salt). Add garlic and sauté for a 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.
