LEMON CHICKPEA SOUP
Perfect for cold days when you need some nourishment and crave a quick, cozy meal. Great for family dinners and meal prep!
INGREDIENTS
3 cans chickpeas, rinsed
1 can kidney beans, rinsed
3 bay leaves
1 sweet onion, finely chopped
4 cloves of garlic, minced
1 container of fresh spinach
3 lemons, juiced (for serving)
Chili flakes (for serving)
Salt & pepper
Extra virgin olive oil
INSTRUCTIONS
1. In a large pot, sauté onion until translucent, then add the garlic and sauté for about a minute, making sure it doesn’t burn.
2. Add the chickpeas, kidney beans, bay leaves, and season with salt and pepper
3. Fill the pot with water until it’s approximately 2 inches above the beans. Stir the mixture, bring it to a boil, and then let it simmer for 45 minutes (you can simmer for longer for deeper flavors)
4. Remove the bay leaves
5. Before serving, toss a handful of spinach into your bowl, then add the soup - it will heat it up. (I do this last because I don't like spinach too soggy). Then, top each bowl with a generous squeeze of lemon, pinch of chili flakes, and drizzle of olive oil. Enjoy!
love,
Colie