Arabian Chickpea Spinach Soup

6-8 Servings


A delightful Middle Eastern-inspired soup that combines earthy flavours with the warmth of Monsoon Coast spice blends. Baharat or Ras el Hanout adds depth and complexity to the soup, with a medley of warm, sweet, and savoury notes.
Arabian Chickpea Spinach Soup is a nourishing and flavourful dish that captures the essence of Levantine cuisine and makes for a satisfying meal, especially during cooler seasons.
Balti Soup close

Arabian Chickpea Spinach Soup

Enjoy this warming and delicious soup on a cool day with Arabian Baharat or Moroccan Ras el Hanout.
Print Recipe
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Course Soup
Cuisine African & Levantine
Servings 8 Servings


  • 2 tbsp Olive Oil
  • 3 medium Onion finely chopped
  • 2 cloves Garlic
  • 2 tbsp Tomato Paste
  • 150 g Dried Apricots chopped
  • 1/2 Lemon - Zest
  • 1 Lemon - Juice
  • 1 can Chickpeas Canned (19 oz) - reserve some chickpeas and peel for garnish
  • 6 cups Vegetable Stock
  • 1 bunch Spinach (200g) stemmed and shredded
  • Salt to taste

Spice Options (Preferred Spice)

For Garnish

  • Scallions or parsley
  • Yoghurt
  • Chile flakes
  • Whole Peeled Chickpeas


  • Heat oil and cook onions gently at low heat in a covered soup pot until translucent but not browned.
    2 tbsp Olive Oil, 3 medium Onion
  • Add garlic, Arabian Baharat (or Ras el Hanout) and continue cooking stirring constantly for a minute.
    1-2 tbsp Arabian Baharat, 2 cloves Garlic, 1-2 tbsp Ras el Hanout
  • Stir in tomato paste and cook for 3 minutes more.
    2 tbsp Tomato Paste
  • Add apricots, lemon zest & juice, chickpeas and stock. Cover and simmer for about 20 minutes until chickpeas are tender.
    150 g Dried Apricots, 1/2 Lemon - Zest, 1 Lemon - Juice, 1 can Chickpeas, 6 cups Vegetable Stock
  • Cool soup slightly, pour into blender (or blend with a hand blender in the same pot) and blend until smooth.
  • Return soup to saucepan, reheat to low simmer, add spinach and stir in until it wilts (about 5 minutes). Salt to taste
    1 bunch Spinach, Salt
  • Serve. Garnish each bowl with a dollop of yogurt and coarsely chopped herbs, whole chickpeas and chile flakes if you like heat.
    Scallions or parsley, Yoghurt, Whole Peeled Chickpeas, Chile flakes
Keyword Arabian Baharat, Chickpea, Ras el Hanout, Spinach
Tried this recipe?Review To Let Us Know!

Leave a Comment

Recipe Rating