This recipe was prepared by Chef Tammy Brawley on Real Virginia, Virginia Farm Bureau’s weekly television program.

Spinach and Chickpea Soup

¼ cup extra-virgin olive oil, divided
1 medium yellow onion, finely chopped
4 medium garlic cloves, coarsely chopped
½ teaspoon ground allspice
¾ teaspoon ground cumin
¾ teaspoon ground coriander
¼ teaspoon freshly grated nutmeg
1 teaspoon kosher salt, plus more as needed
½ teaspoon freshly ground black pepper
two 15.5-ounce cans of chickpeas, drained and rinsed
2¼ cups vegetable stock
1 pound fresh baby spinach, whole or coarsely chopped
¼ cup fresh lemon juice, plus more as needed
crusty bread or white rice, for serving (optional)


In a medium pot over medium heat, add 2 tablespoons of olive oil. Once it’s hot, add the onion and cook, stirring occasionally, until softened and slightly translucent, about 1-2 minutes.

Add the garlic and spices, stir well, and continue cooking until the garlic is fragrant but not yet caramelized, about 2–3 minutes. Add the chickpeas and stock, bring to a boil, then lower the heat to maintain a strong simmer. Cover, and cook until the chickpeas are plump and very tender, approximately 20-30 minutes.

Stir in the spinach. (You may need to add it in handfuls, and wait for each batch to wilt.) Then, add the lemon juice, salt and the remaining 2 tablespoons of olive oil. Cook for 5–10 minutes, depending on how you like your spinach, then adjust the seasoning, adding more lemon juice and salt as desired.