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Gluten-Free Spicy Chickpea and Spinach Soup

Name: Gluten-Free Spicy Chickpea and Spinach Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Middle Eastern-inspired
Ingredients: 2 tablespoons olive oil; 1 medium onion, finely chopped; 3 garlic cloves, minced; 1 tablespoon tomato paste; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; ½ teaspoon ground coriander; ¼ teaspoon cayenne pepper (adjust to taste); 1 (15 oz) can diced tomatoes; 4 cups vegetable broth (gluten-free); 2 (15 oz) cans chickpeas, drained and rinsed; 4 cups fresh baby spinach, roughly chopped; Salt and freshly ground black pepper, to taste; Juice of 1 lemon; Fresh cilantro or parsley, chopped, for garnish; Red pepper flakes for extra heat

By Freeflourish Editorial TeamPublished May 10, 2026 | Updated Jul 7, 2026

Middle Eastern-inspired 30 mins glutenfreeonepotappetizerdairyfreequickrecipesfamilyfriendly

Gluten-Free Spicy Chickpea and Spinach Soup with measured ingredients, 30-minute timing, 4-serving yield, and step-by-step instructions for gluten-free meals, baking, snacks, and desserts.

Prep 10 min

Cook 20 min

Total 30 min

Servings 4

Difficulty easy

Cuisine Middle Eastern-inspired

Ingredients

Servings 4

2 tablespoons olive oil
1 medium onion, finely chopped
3 garlic cloves, minced
1 tablespoon tomato paste
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon ground coriander
¼ teaspoon cayenne pepper (adjust to taste)
1 (15 oz) can diced tomatoes
4 cups vegetable broth (gluten-free)
2 (15 oz) cans chickpeas, drained and rinsed
4 cups fresh baby spinach, roughly chopped
Salt and freshly ground black pepper, to taste
Juice of 1 lemon
Fresh cilantro or parsley, chopped, for garnish
Red pepper flakes for extra heat

FreeFlourish Gluten-Free High-Protein Spicy Chickpea and Spinach Soup ingredients

Instructions

Heat the olive oil in a large pot over medium heat.
Add the chopped onion and cook for 5 to 6 minutes until translucent and soft, stirring frequently.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the tomato paste, cumin, smoked paprika, coriander, and cayenne pepper. Stir well and cook for 2 minutes to bloom the spices.
Pour in the diced tomatoes with their juices and vegetable broth. Stir to combine and bring to a simmer.
Add the chickpeas to the pot. Simmer uncovered for 15 minutes, stirring occasionally.
Add the chopped spinach and cook for an additional 3 to 5 minutes until wilted and tender.
Season with salt and black pepper to taste, then stir in the lemon juice to brighten the flavors.
Ladle the soup into bowls, garnish with fresh cilantro or parsley, and sprinkle red pepper flakes if desired for extra heat.
Serve immediately as a nourishing, high-protein vegan appetizer, quick lunch, or light dinner.