Garlic Chickpea Spinach Soup with Lemon and Pecorino

I love making Garlic Chickpea Spinach Soup with Lemon and Pecorino when I want something light yet deeply satisfying. The tender chickpeas and fresh spinach simmer in a garlicky broth that’s brightened with lemon and finished with savory Pecorino. For me, it’s the perfect balance of comfort and freshness in one simple bowl.

Why You’ll Love This Recipe

I love how the garlic infuses the broth with rich aroma while the lemon adds a clean, vibrant finish. The chickpeas make the soup hearty and filling without feeling heavy.

I also appreciate how quickly it comes together with mostly pantry staples. It’s nourishing, flavorful, and perfect for a weeknight meal or a cozy lunch.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 tablespoons olive oil
4 cloves garlic, minced
1 small onion, finely chopped
1 can (15 oz) chickpeas, drained and rinsed
4 cups vegetable or chicken broth
1/2 teaspoon dried thyme
Salt to taste
Black pepper to taste
3 cups fresh spinach
1 tablespoon lemon juice (plus more to taste)
1/3 cup grated Pecorino cheese
Optional garnish: extra Pecorino or red pepper flakes

Directions

1. I heat the olive oil in a large pot over medium heat.

2. I add the chopped onion and cook for about 4–5 minutes until softened.

3. I stir in the minced garlic and cook for 30 seconds until fragrant.

4. I add the drained chickpeas and dried thyme, stirring to combine.

5. I pour in the broth and bring the soup to a gentle simmer.

6. I let it cook for about 10–12 minutes to allow the flavors to blend.

7. I add the fresh spinach and cook for 2–3 minutes until wilted.

8. I stir in the lemon juice and grated Pecorino.

9. I taste and adjust seasoning with additional salt, pepper, or lemon if needed.

10. I ladle the soup into bowls and garnish before serving.

Servings and timing

This recipe makes about 4 servings.

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: About 30 minutes

Variations

I sometimes blend a small portion of the soup for a slightly creamier texture while keeping most of it chunky. When I want extra depth, I add a splash of white wine before pouring in the broth.

If I prefer a dairy-free version, I skip the Pecorino and add a sprinkle of nutritional yeast instead. I also enjoy adding small pasta or orzo to make it even heartier.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors continue to develop as it rests.

To reheat, I warm the soup gently on the stovetop over medium-low heat. If it thickens too much, I add a splash of broth or water. I can also microwave it in short intervals, stirring occasionally.

Freezing is possible, though I prefer adding fresh spinach and cheese after reheating for the best texture.

FAQs

Can I use dried chickpeas instead of canned?

Yes, I cook dried chickpeas until tender before adding them to the soup.

What can I substitute for Pecorino?

I can use Parmesan for a similar salty, savory flavor.

Is this soup vegetarian?

Yes, as long as I use vegetable broth.

How do I make it more filling?

I add small pasta, rice, or extra chickpeas for a heartier meal.

Can I prepare this ahead of time?

Yes, I often make it in advance since the flavors improve after resting.

Conclusion

I find Garlic Chickpea Spinach Soup with Lemon and Pecorino to be a bright, nourishing dish that combines hearty ingredients with fresh, zesty flavor. The garlic-rich broth, tender chickpeas, and savory cheese create a beautifully balanced bowl. Whenever I want something simple yet satisfying, this soup is always a favorite in my kitchen.

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