Spanish Chickpea Soup with Spinach and Tomato Recipe

(242 ratings)

Spanish Chickpea Soup with Spinach and Tomato Recipe-recipe ideas-new recipes-woman and home
Spanish Chickpea Soup with Spinach and Tomato Recipe-recipe ideas-new recipes-woman and home
(Image credit: charlie richards photography ltd)
  • Vegetarian
Preparation Time15 mins
Cooking Time30 mins
Total Time45 mins
Nutrition Per PortionRDA
Calories281 Kcal14%
Fat13 g19%
Saturated Fat2 g10%

Looking for a soup packed with protein but still suitable for vegetarians? Look no further as this Spanish chickpea soup is jam packed with protein and is a delicious, hearty meal and a really low calorie recipe. The smoked paprika really gives it that Spanish feeling which is just what you want on a dreary, cold winter's day, or otherwise on a hot summer's day when you fancy something fresh and light - it's an all-year rounder! The chopped egg on top garnishes this healthy dinner recipe nicely and compliments the spinach well.

There are plenty other soups on offer to try if you visit oursoup section!



  • 2tbsp olive oil
  • 1 large onion, sliced
  • 2 garlic cloves, crushed
  • 1-2tsp smoked paprika
  • 2 x 400g cans chickpeas, drained and rinsed
  • 400g can chopped tomatoes
  • pinch sugar
  • 1.2 litres (2pt) vegetable stock
  • 200g (7oz) spinach leaves

to serve

  • 2 free-range eggs, hard-boiled
  • 4 spring onions, sliced
  • large handful parsley, roughly chopped


  1. Heat the oil in a large saucepan and gently cook the onion and garlic for 5 minutes. Add the paprika and cook for 2 minutes, then add the chickpeas, tomatoes and sugar, and cook for 2 minutes.

  2. Add the stock, bring to a very gentle simmer and cook for 20 minutes. Wilt the spinach in the microwave for 30 seconds, squeeze out the excess moisture, and add to the pan. Cook for another 2 minutes. Separate the egg yolks from the white and finely chop both. Serve the soup scattered with the spring onions, egg and parsley.

Food Writer

Rebecca Smith was a Food Writer for Woman & Home and during her time with the magazine she was responsible for bringing an impressive array of mouth-watering recipes to These recipes ranged from slow-cooked Shoulder of Lamb and Hot Water Crust Ham Hock Pies, to sweet treats such as a delectable Chocolate Brownie Cake and intricate Pistachio and Rose Water cake.


Following her work with Woman & Home, Rebecca went on to become the Deputy Editor at Delicious Magazine.