Quick Facts
Time: 35 minutes total (10 min prep • 25 min cook) • Yield: 4–6 bowls • Skill: Easy • Method: One-pot stovetop • Diet: Vegan, Gluten-Free

Introduction

Vegetable soup doesn’t have to be bland or slow: this Moroccan-inspired pot hits the table in 35 minutes with harissa heat, cumin warmth, and coriander citrusy notes. If your weeknights feel tight and you want something satisfying but light, this soup builds big flavor quickly with pantry staples. The tomato base simmers just long enough to soften aromatics and let chickpeas soak up spices, while spinach folds in at the end for fresh, silky greens. You’ll get a lively broth—bright red with little pools of chili oil—and a tender bite from chickpeas. It’s perfect for anyone who wants budget-friendly, plant-based comfort that still tastes restaurant-worthy. Meal preppers will love how it reheats, and families will appreciate the mild spice that you can adjust to taste.

If this bowl hits the spot, browse our vegetable soup recipes for more plant-forward favorites.

Why You’ll Love It

• Weeknight-easy: minimal prep, clear timing.
• Flexible: swap what’s in your fridge without losing the soul.
• Balanced flavor: chili warmth, savory tomato, citrusy coriander, and fresh finish.
• Great leftovers: reheats beautifully for lunch or a second dinner.

Spicy Chickpea & Spinach Vegetable Soup — Cozy, Reliable, Weeknight-Ready

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• Author: Lily
• Total Time: 35 minutes
• Yield: 5 bowls
• Diet: Vegan

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Description

A fast, Moroccan-inspired vegetable soup with chickpeas, spinach, and a tomato-harissa base. Cumin and coriander bloom in olive oil for depth; lemon and herbs brighten at the end. Cozy, budget-friendly, vegan, and weeknight-ready in 35 minutes. Great for leftovers and easy to adjust for spice.

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Ingredients

• 2 tbsp olive oil

• 1 medium yellow onion, finely diced

• 2 medium carrots, small dice

• 2 celery stalks, small dice

• 4 cloves garlic, minced

• 1 ½ tsp ground cumin

• 1 tsp ground coriander

• ½–1 tsp harissa paste (or ½–1 tsp crushed red chili, to taste)

• ½ tsp smoked paprika (optional)

• 1 tsp kosher salt, plus more to taste

• ¼ tsp black pepper

• 1 can (14–15 oz) crushed or diced tomatoes

• 4 cups low-sodium vegetable stock

• 2 cans (15 oz each) chickpeas, drained and rinsed

• 5–6 oz baby spinach (about 5 packed cups)

• 1 tbsp fresh lemon juice, plus wedges for serving

• 2 tbsp chopped cilantro or parsley, for finish

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Instructions

1. Heat & base (3–4 min): Warm oil in a Dutch oven over medium. Add onion, carrot, celery, and a pinch of salt. Cook until onion is translucent.

2. Garlic & bloom (1 min): Stir in garlic 30 seconds. Add cumin, coriander, harissa, and smoked paprika; cook until fragrant.

3. Tomatoes & deglaze (1–2 min): Stir in tomatoes, scraping up browned bits.

4. Liquids & chickpeas (12–15 min): Add stock, chickpeas, ½ tsp salt, and pepper. Bring to a lively simmer; cook until carrots are tender and flavors meld.

5. Greens & finish (2–3 min): Stir in spinach to wilt. Off heat, add lemon juice and herbs.

6. Taste & adjust: Season with more salt, lemon, or harissa to preference. Serve with lemon wedges.

Notes

• Must-haves: cumin, coriander, tomatoes, chickpeas, greens, acid.

• Flexible: smoked paprika, exact greens (kale/chard), herb choice.

• For body: blend 1–2 cups and return, or whisk in 2–3 tbsp tahini off heat.

• Make-ahead: Keeps 3–4 days chilled; up to 3 months frozen (add fresh spinach when reheating).

• Pro tip: Use low-sodium stock; finish with lemon, then re-check salt.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: soup recipes
• Method: One-pot stovetop
• Cuisine: Moroccan-inspired / North African-inspired

Ingredients

• 2 tbsp olive oil
• 1 medium yellow onion, finely diced
• 2 medium carrots, small dice
• 2 celery stalks, small dice
• 4 cloves garlic, minced
• 1 ½ tsp ground cumin
• 1 tsp ground coriander
• ½–1 tsp harissa paste (or ½–1 tsp crushed red chili, to taste)
• ½ tsp smoked paprika (optional, for gentle smokiness)
• 1 tsp kosher salt, plus more to taste
• ¼ tsp black pepper
• 1 can (14–15 oz) crushed or diced tomatoes
• 4 cups low-sodium vegetable stock
• 2 cans (15 oz each) chickpeas, drained and rinsed
• 5–6 oz baby spinach (about 5 packed cups)
• 1 tbsp fresh lemon juice, plus wedges for serving
• 2 tbsp chopped cilantro or parsley, for finish

What each ingredient does:
Olive oil: carries spice flavor. Onion/carrots/celery: sweet base. Garlic: savory punch. Cumin: earthy warmth. Coriander: citrusy lift. Harissa/chili: heat and color. Smoked paprika: background smoke. Salt/pepper: balance. Tomatoes: body and tang. Veg stock: savory backbone. Chickpeas: hearty protein and texture. Spinach: gentle greens that wilt silkily. Lemon juice: brightness at the end. Herbs: fresh finish.

Must-have vs. flexible: Must-have—cumin, coriander, tomatoes, chickpeas, greens, acid. Flexible—smoked paprika, exact greens, and herb choice.

Pro tip: Use low-sodium stock so you can season perfectly at the end.

Substitutions & Swaps

• Aromatics: no celery? Add extra carrot or a bit of bell pepper.
• Heat level: swap harissa paste with chili flakes, Aleppo pepper, or a mild chili sauce.
• Greens: baby kale, chard, or chopped spinach stems work; cook stems a few minutes longer.
• Chickpeas: use cooked from dry or 2 ½–3 cups; white beans also work for a creamier texture.
• Tomatoes: crushed for a thick base; diced for chunkier texture; tomato passata for ultra-smooth.
• Diet swaps: already vegan/GF; if avoiding nightshades, reduce tomatoes and add extra stock plus a splash of pomegranate molasses for tang.
• Time savers: pre-diced mirepoix, canned chickpeas, and boxed stock make this truly 30-minute.

Equipment Notes

A heavy 10–12 inch soup pot or Dutch oven distributes heat evenly for fast flavor build. A wooden spoon helps deglaze. A ladle makes tasting and serving easy. Nice-to-have: an immersion blender if you want to partially blend for body. Keep a small prep bowl for spice “blooming” so they go in together. For easy cleanup, wipe the rim of the pot before simmering so splatters don’t bake on.

Step-by-Step

1. Heat & base (3–4 min): Warm oil over medium. Add onion, carrot, celery with a pinch of salt. Stir until onion turns translucent; this sweetens the soup.
2. Garlic & bloom (1 min): Add garlic; stir 30 seconds. Sprinkle in cumin, coriander, smoked paprika, and harissa. Cook until fragrant; blooming spices in oil deepens flavor.
3. Tomatoes & deglaze (1–2 min): Stir in tomatoes to pick up browned bits. This concentrates the base and prevents raw spice taste.
4. Liquids & chickpeas (12–15 min): Pour in stock; add chickpeas, ½ tsp salt, pepper. Bring to a lively simmer; cook 12–15 minutes until carrots are tender and flavors round out.
5. Greens & finish (2–3 min): Stir in spinach until just wilted and vivid green. Off heat, add lemon juice and herbs.
6. Taste & adjust (1 min): Balance with salt for savoriness and lemon for brightness. If you want more heat, swirl in a touch more harissa.

Doneness cues: Broth turns bright red-orange with tiny oil pools; chickpeas heated through; carrots fork-tender; spinach silky but green.

Craving more cozy bowls for weeknights? Explore our full soup recipes collection.

Make-Ahead, Storage & Reheating

Chop aromatics and measure spices 1–2 days ahead; store covered. The soup keeps 3–4 days in the fridge. It freezes well up to 3 months; leave out spinach until reheating for best texture, then add fresh to simmer 1–2 minutes. Reheat gently on the stove with a splash of water or stock. Brighten with extra lemon after warming.

How to Lighten / Make It Creamy

Lighten: Use 1 tbsp oil and add extra spinach.
Creamy: Blend 1–2 cups of the soup and return to the pot, or whisk in 2–3 tbsp tahini off heat for a silky finish. If using yogurt, temper with a little hot soup before stirring in and keep off a boil to avoid curdling.

Toppings, Garnishes & Finishes

• Crunch: toasted almonds or chickpea croutons.
• Fresh: cilantro, parsley, or thinly sliced scallions.
• Tang/Heat: lemon wedges, a small swirl of harissa oil, or chili flakes.
  A sprinkle, a swirl, a squeeze—your three-second upgrade.

Sides & Pairings

Serve with warm flatbread or crusty bread, a simple cucumber-herb salad, or steamed rice. For drinks, try sparkling water with lemon, mint tea, or a light, crisp non-alcoholic spritz.

Scaling the Recipe

To double, use a larger Dutch oven (at least 6–7 quarts) and add 3–5 extra minutes simmer time after adding stock to re-heat the larger volume. To halve, keep spice ratios but watch salt; reduce simmer by a few minutes. Cool big batches quickly in shallow containers before refrigerating.

Nutrition & Dietary Notes

This soup offers plant protein and fiber from chickpeas and greens. It’s naturally gluten-free and dairy-free. Allergens: check stock labels if sensitive. For lower sodium, season in layers and lean on lemon at the end.

Troubleshooting

• Too salty? Add more stock or water, then a squeeze of lemon.
• Too bland? Add a pinch of salt and a hit of lemon; warm a little oil with cumin/coriander and swirl in.
• Too watery? Simmer uncovered 5–8 minutes to reduce, or blend a cup of soup for body.
• Overcooked greens? Stir in a handful of fresh spinach before serving and finish with lemon.

FAQs

Can I use frozen or precut ingredients? Yes—frozen mirepoix and spinach work; add spinach at the end.
Best protein/veg swaps? White beans or lentils; kale or chard for spinach; bell pepper for celery.
How do I keep it from drying out? Keep a gentle simmer and lid slightly ajar; add splashes of stock as needed.
Can I make it dairy-free/gluten-free? It already is both.
How long does it keep/freeze? Fridge 3–4 days; freezer up to 3 months.

Variations

• Lemony Herb: Add zest of 1 lemon and extra dill/parsley at the end.
• Spicy Chipotle: Stir in 1 tsp chipotle paste and a touch of honey with the tomatoes; finish with lime.
• Creamy Parmesan-Style: Stir in 2–3 tbsp finely grated hard cheese and a splash of cream-style plant milk for richness.

Chef Notes / Test Kitchen Tips

Salt in stages—aromatics, simmer, finish—then taste after the lemon goes in; acid can make you think it needs more salt when it doesn’t. The sweet spot for doneness is 18–22 minutes after adding stock: carrots tender, broth glossy, spinach just wilted. If you like a thicker body, blend a single ladle and pour back.

Conclusion

When dinner needs to be fast and full of character, this soup delivers warmth, texture, and a bright finish in just 35 minutes. It keeps well for easy lunches, and the flavor deepens overnight. If you make it, leave a note about your spice level and what greens you used—I’d love to hear how it fit your week.