Garlicky Spinach and Chickpea Soup with Lemon & Pecorino Romano

If someone were to dare me to make a kick-butt Mediterranean dinner using pantry scraps, this chickpea soup would be it. Canned chickpeas and baby spinach are the stars, supported by onions, fresh garlic, a few spices, and the all-essential fresh lemon juice. I love that this soup begins all North African with warm notes of things like coriander and cumin and ends Italian style, with a pour of extra-virgin olive oil (the good stuff) and a shower of grated pecorino Romano cheese. If you skip the cheese, you will not know what you're missing; it rounds out the flavor in the best way possible.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Drain the chickpeas, reserving 1/2 cup of their liquid.

Step 2

2. In a large pot, heat 3 tablespoons of the olive oil over medium heat until shimmering. Add the onion and garlic and season with a big pinch of salt (about ½ teaspoon).

Step 3

3. Add the chickpeas and stir to coat with the spices. Using a potato masher or the back of a sturdy fork, roughly mash the chickpeas (you're just looking to break some of the chickpeas).

Step 4

4. Add the stock and the reserved chickpea liquid. Raise the heat and bring to a boil, then boil for 5 minutes. Tors the heat down to medium low and partly cover the pot with the lid. Simmer the chickpeas for 30 minutes.

Step 5

5. Turn the heat off. Stir in the spinach and parsley, and let the soup sit for 1 minute, until the spinach wilts. Squeeze half a lemon over the soup, stir, and taste, adding more lemon juice to your liking.

Step 6

6. Transfer the soup to serving bowls and top each bowl with a drizzle of olive oil and a bit of grated pecorino Romano cheese. Serve with crusty bread.