Chickpea and Spinach Soup with Shrimp

developed by Church Health Center Wellness

This soup has lots of garlic and though it may taste creamy, there isn’t a drop of cream or milk in this hearty soup. Blending potatoes, chickpeas and onions provides a healthy alternative without sacrificing any flavor.

Prep time: 10 minutes
Cook time: 45 minutes
Makes 10 cups
Serving Size: 1 1/3 cup
Nutrition Facts (per serving): Calories: 224; Total Fat: 6 grams; Sodium: 448 mg; Carbohydrate: 30 grams; Fiber: 6 grams; Protein: 13 grams


  • 3 cups canned chickpeas, rinsed and drained
  • 1 tablespoon olive oil
  • 2 onions, coarsely chopped, about 2 1/2 cups
  • 3 cloves garlic, finely minced
  • 1 small potato, peeled and sliced
  • 5 cups reduced sodium chicken stock
  • ½ teaspoon of onion powder
  • 1/4 teaspoon freshly ground black pepper
  • ½ teaspoon garlic powder
  • 1 tablespoons olive oil
  • 6 cups fresh spinach, cut into thin strips and well washed
  • 6 tablespoons sliced, toasted almonds, coarsely chopped
  • 1 teaspoon finely minced garlic
  • 1 pound cooked shrimp, shelled, deveined


  1. Heat 1 Tbs. olive oil in a large saucepan over moderate heat. Add the chopped onions and cook for about 10-15 minutes or until translucent. Add the garlic and stir for a minute or two. Then add the sliced potato, half the garbanzos, and the chicken stock and bring up to a boil.
  2. Simmer and cook until the potato and beans are falling apart, about 20 minutes. Puree the soup in a blender. Season with onion powder, garlic powder, salt and pepper if desired. Just before serving, bring the soup up to a simmer. It will have thickened so thin it with more stock or water. In a very large sauté pan, heat 2 tsp. of oil and wilt the spinach. Add the pureed soup. Stir in the remaining whole cooked garbanzos.
  3. In a small sauté pan, over a medium heat, warm 1 tsp. of oil. Sauté the almonds. Cook a few minutes and add these to the soup. Finally, add the cooked shrimp and warm through.

Tagged under:

Share on: