Chickpea and Spinach Soup with Turmeric

One bowl. Big flavour. Warm hug for your heart.

Let’s be honest: when the weather turns moody or you’re just feeling a bit “meh,” the last thing you want is a complicated dinner. You want a bowl of something warm, nourishing, and ridiculously easy — but not so dull you feel like you’re being punished for eating healthy.

Enter this solo-sized Chickpea and Spinach Soup with Turmeric — a golden, slightly spicy bowl of anti-inflammatory goodness that feels more like comfort food than a nutritional overachiever (though it is, unapologetically, both).

💓 Why It’s Heart-Healthy

This isn’t your average quick soup. This beauty is stacked with heart-loving ingredients:

Chickpeas bring the fibre and plant protein that helps lower cholesterol and keep you full.
Spinach sneaks in folate, magnesium, and potassium — all friends of healthy blood pressure.
Turmeric (that bright yellow hero) offers curcumin, a powerful anti-inflammatory compound linked to better heart health and reduced risk of chronic disease.
Olive oil adds healthy monounsaturated fats, the kind that Mediterranean diets are famous for.

All that, and it still feels like a warm, golden hug in a bowl.

🥣 Ingredients (Serves 1)

½ cup canned chickpeas, rinsed and drained
1 cup low-sodium vegetable stock
1 cup fresh spinach leaves (or a big handful)
½ small onion, finely diced
1 garlic clove, minced
½ tsp ground turmeric
1 tsp olive oil
Freshly ground black pepper
A squeeze of fresh lemon juice

👩‍🍳 Instructions

Sauté the base:
In a small pot, warm the olive oil over medium heat. Add the onion and garlic and cook gently until soft and fragrant — about 2–3 minutes. No burning, please. Garlic likes a gentle touch.
Add the golden glow:
Stir in the turmeric and let it toast for about a minute. This wakes it up and brings out the earthiness.
Build your broth:
Add in the chickpeas and stock. Stir, bring to a simmer, and let it bubble away for 5–7 minutes. This gives the chickpeas time to soak up the flavour and soften slightly.
Greens go in:
Stir in the spinach. It’ll wilt in a minute and add that lovely green contrast to the golden broth.
Finish strong:
Season with black pepper and a generous squeeze of lemon. Taste and smile — your heart (and your tastebuds) will thank you.

💪 Nutritional Highlights

Per Serve (Approx.)
Energy	~220 kcal
Protein	~9 g
Fibre	~6 g
Healthy Fats	From olive oil
Sodium	Low (thanks to low-salt stock)

High in fibre, folate, and plant protein
Anti-inflammatory thanks to turmeric and olive oil
Vegan and naturally gluten-free
Keeps your heart, belly, and immune system happy

🥄 Tips & Swaps

Want it smoother? Use a stick blender to blitz half the soup for a creamier texture.
No fresh spinach? Swap in frozen — just thaw and drain before tossing it in.
Extra spice? Add a pinch of chilli flakes or a dash of cumin for a little extra personality.
Make it a meal: Add a slice of wholegrain toast on the side or sprinkle with pumpkin seeds for crunch.

🥡 Storage & Reheating

This soup keeps well in the fridge for up to 2 days — just reheat gently on the stove or in the microwave with a splash of water if needed. It’s not freezer-unfriendly, but fresh spinach does wilt oddly when frozen and reheated, so best enjoyed fresh or next-day.

💬 Final Thoughts

When you’re cooking for one, you want maximum return for minimum effort — and this soup gets that balance just right. It’s warm, deeply nourishing, and full of flavour without the faff. Perfect for a solo lunch, dinner, or even a light post-workout recovery meal.

Your heart will love it. So will your tastebuds. And your washing-up routine will thank you too.