The simplicity of this soup, which comes together in about 20 minutes, belies its sophisticated flavour. After building a solid flavour base from a standard mirepoix of carrots, onions, and celery, the chickpeas are simmered in vegetable broth until the vegetables are tender. A heap of healthy greens with a dash of zingy, bright flavour, starring tarragon and lemon juice, adds the finishing touches.
When to add salt
Dividing up the salt and adding it in stages ensures that you get the perfect flavour. Adding salt early on gives vegetables time to soak up the flavour and release their juices into the broth. As the broth reduces, it will get saltier, so hold off until the end before adding more salt: give it a taste before you add the remainder.
This recipe was originally published in the January 2026 issue of alive magazine.
Lemony Chickpea and Spinach Soup with Tarragon
Ingredients
- 3 Tbsp (45 mL) extra-virgin olive oil
- 1 1/2 cups (375 mL) finely diced onion
- 1 1/2 cups (375 mL) finely diced carrots
- 2 cups (500 mL) finely diced celery
- 1/2 tsp (2 mL) salt, divided
- 2 large garlic cloves, finely chopped to yield about 2 Tbsp (30 mL)
- 13.5 oz (398 mL) can chickpeas, rinsed, and 1/4 cup (60 mL) of liquid reserved
- 4 cups (1 L) vegetable stock
- 2 cups (500 mL) baby spinach
- 1/4 cup (60 mL) freshly squeezed lemon juice
- 1/4 cup (60 mL) fresh chopped tarragon
- 1/4 tsp (1 mL) black pepper
Directions
01
In large, wide saucepan, add olive oil and sauté onion, carrots, and celery over medium heat for about 2 minutes, seasoning with 1/4 tsp (1 mL salt). Add garlic and sauté for a further 3 minutes, until onions are translucent. Add rinsed chickpeas, reserved chickpea liquid, and vegetable stock. Simmer gently on medium-low heat, or until vegetables are tender. Add spinach, lemon juice, and tarragon; stir to incorporate, allowing heat to wilt spinach. Test for seasoning and add remaining salt, if needed, and pepper.
