Spinach and Chickpeas Soup with Pearl Couscous

Recipe by
Prep: 10 | Cook: 20 min | Servings: 6



  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 1 small onion, diced
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary
  • 1/2 teaspoon sweet smoked paprika
  • 1 15 oz can crushed tomatoes
  • 1 quart low sodium vegetable or chicken stock
  • 2 bay leaves
  • 1 cup uncooked pearl couscous
  • 2 cups baby spinach, packed
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • Juice of 1/2 lemon or to taste
  • 2 tablespoons chopped fresh parsley leaves
  • Sea salt and freshly ground black pepper, to taste
  • Lemon zest to serve (optional)


  1. In a large pot, heat olive oil over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
  2. Stir in thyme, rosemary and smoked paprika until fragrant, about 1 minute.
  3. Add crushed tomatoes. Whisk in vegetable stock, bay leaves and bring to a boil.
  4. Stir in couscous, reduce heat and simmer until couscous is tender, about 8-10 minutes.
  5. Stir in baby spinach and chickpeas beans and cook until the spinach has wilted, about 2 minutes.
  6. Stir in lemon juice and parsley; season with salt and pepper, to taste. Top with lemon zest if desired.

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