Description
Turmeric Soup with Chickpeas is a vibrant, nourishing soup made with turmeric, chickpeas, orzo, spinach, fresh herbs, and lemon juice. It delivers bold flavor, comforting texture, and wholesome ingredients in every spoonful.
Ingredients
Scale
- 2 tablespoons extra-virgin olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 1 tablespoon turmeric
- 1 teaspoon cumin
- 2 (15-ounce) cans chickpeas drained and rinsed
- Kosher salt and black pepper to taste
- 4 cups chicken or vegetable broth
- 1/2 cup whole wheat orzo or small pasta
- 5 ounces baby spinach
- 1/4 cup chopped cilantro and/or parsley
- 2 tablespoons fresh lemon juice
Instructions
- Heat olive oil in a large pot over medium heat and sauté diced onion for about 5 minutes until softened.
- Add garlic, turmeric, cumin, chickpeas, salt, and pepper and cook for another 5 minutes until fragrant.
- Mash some of the chickpeas to thicken the soup while leaving some whole.
- Add broth and bring to a boil, scraping up browned bits.
- Stir in orzo, reduce heat, cover, and simmer for about 15 minutes until tender.
- Stir in spinach and herbs until wilted.
- Turn off heat and stir in lemon juice. Adjust seasoning and serve.
Notes
- Adjust salt based on broth and chickpea sodium levels.
- For gluten-free, substitute rice or quinoa for orzo.
- For a creamy version, replace 1 cup broth with full-fat coconut milk.
- Use vegetable broth to keep the soup vegan.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Persian
Nutrition
- Serving Size: 1 serving
- Calories: 349 kcal
- Sugar: 10 g
- Sodium: 658 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 12 g
- Protein: 15 g
- Cholesterol: 0 mg