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Gallery Hearty Spinach and Chickpea Soup Recipe Summary prep: 45 mins total: 45 mins Servings: 4

Ingredients Ingredient Checklist 2 cups uncooked brown rice 1 tablespoon olive oil 1 medium onion, finely chopped 2 cloves garlic, minced 8 ounces (4 cups) fresh shiitake mushrooms, stems removed, caps thinly sliced 6 cups reduced-sodium chicken or vegetable broth 1/2 teaspoon dried rosemary, crumbled 1 can (15 ounces) chickpeas, drained and rinsed 2 bags (5 ounces each) baby spinach leaves Coarse salt and ground pepper, to taste 1/2 cup grated Parmesan cheese

Cook’s Notes This recipe makes enough extra brown rice to be used in Brown Rice Stir-fry. After cooking, allow the leftover rice to cool, then cover and refrigerate.

Gallery Hearty Spinach and Chickpea Soup

Recipe Summary prep: 45 mins total: 45 mins Servings: 4

Hearty Spinach and Chickpea Soup

Hearty Spinach and Chickpea Soup

Hearty Spinach and Chickpea Soup

Recipe Summary prep: 45 mins total: 45 mins Servings: 4

Recipe Summary

prep: 45 mins total: 45 mins

Servings: 4

prep: 45 mins

total: 45 mins

prep:

45 mins

total:

Servings: 4

4

Ingredients

Ingredients

  • 2 cups uncooked brown rice 1 tablespoon olive oil 1 medium onion, finely chopped 2 cloves garlic, minced 8 ounces (4 cups) fresh shiitake mushrooms, stems removed, caps thinly sliced 6 cups reduced-sodium chicken or vegetable broth 1/2 teaspoon dried rosemary, crumbled 1 can (15 ounces) chickpeas, drained and rinsed 2 bags (5 ounces each) baby spinach leaves Coarse salt and ground pepper, to taste 1/2 cup grated Parmesan cheese

Directions

In a large saucepan, bring 4 cups of water to a rapid boil. Stir in brown rice and return to a boil; reduce heat to a simmer and cover. Cook, without lifting lid, for 30 minutes.

Meanwhile, in a large saucepan or Dutch oven, heat oil over medium heat. Add onion and cook, stirring frequently, until tender, about 5 minutes. Add garlic and mushrooms and cook, stirring occasionally, until mushrooms are tender, about 5 minutes. Add broth and rosemary; bring to a boil. Cover and remove from heat.

Check rice after 30 minutes; if it’s not yet tender, cover and continue cooking, up to 10 more minutes. Stir 2 cups cooked rice and chickpeas into the broth; return to a boil. Reduce to a simmer, cover, and continue cooking for 5 more minutes to allow flavors to blend.

Stir in spinach and cook, uncovered, until just wilted, about 1 minute. Season with salt and pepper. Garnish with cheese; serve immediately.

Cook’s Notes This recipe makes enough extra brown rice to be used in Brown Rice Stir-fry. After cooking, allow the leftover rice to cool, then cover and refrigerate.

Cook’s Notes

This recipe makes enough extra brown rice to be used in Brown Rice Stir-fry. After cooking, allow the leftover rice to cool, then cover and refrigerate.

Reviews (8)

 Add Rating & Review     25 Ratings   5 star values:        7    4 star values:        10    3 star values:        6    2 star values:        2    1 star values:        0

Reviews (8)

Add Rating & Review     25 Ratings   5 star values:        7    4 star values:        10    3 star values:        6    2 star values:        2    1 star values:        0

Add Rating & Review

25 Ratings 5 star values: 7 4 star values: 10 3 star values: 6 2 star values: 2 1 star values: 0

25 Ratings 5 star values: 7 4 star values: 10 3 star values: 6 2 star values: 2 1 star values: 0

25 Ratings 5 star values: 7 4 star values: 10 3 star values: 6 2 star values: 2 1 star values: 0

  • 5 star values: 7 4 star values: 10 3 star values: 6 2 star values: 2 1 star values: 0

    Martha Stewart Member     Rating: Unrated       02/07/2015   I followed the recipe, it tasted like plain water so I had to add a lot of extras to make it taste good. I added "Better than Bullion Chicken" (2-3 tsp), white wine, basil, thyme, pepper, chili powder, coconut sugar (3 tsp), garlic powder. I suggest making one cup of rice only (way too much rice left over if you make 2 cups), and using 4 cups of chicken stock, maybe add one extra can of beans to make this soup less watery, it is too watery with 6 cups of stock. After additions, it was tasty.  

Martha Stewart Member     Rating: Unrated       02/08/2011   Loved this soup! I make it for myself all the time. Whenever I do make it, I add some chicken flavored bouillon to give it some extra flavor and the result is great!  

Martha Stewart Member     Rating: Unrated       01/15/2011   Great recipe! Would you know where someone can purchase these cups/bowls? Very charming!  

Martha Stewart Member     Rating: Unrated       10/02/2010   full of flavour! great for those cold nights!  

Martha Stewart Member     Rating: Unrated       01/19/2009   You can also cook the onion with pan spray and reduce the calories even more.  

Martha Stewart Member     Rating: Unrated       01/13/2009   This soup was very good and easy to make. Added extra garlic and broth, but otherwise followed the recipe and it turned out well. If you want to make rice just for the soup (as this recipe calls for extra for another recipe) about 1/2 cup dried rice is enough. Toasted whole wheat pita is good to serve instead of crackers.  

Martha Stewart Member     Rating: Unrated       02/01/2008   This soup was superb! My husband and I both loved it. It was very easy to make, and quick, too. I substituted sno-white mushrooms for the shitake to make it buget-conscious.  

Martha Stewart Member     Rating: Unrated       12/14/2007   I have made this soup over and over since I saw Martha making it on the show. On a cold, wintery day it's the best thing! My whole family loves it.

    Martha Stewart Member

    Rating: Unrated 02/07/2015

I followed the recipe, it tasted like plain water so I had to add a lot of extras to make it taste good. I added “Better than Bullion Chicken” (2-3 tsp), white wine, basil, thyme, pepper, chili powder, coconut sugar (3 tsp), garlic powder. I suggest making one cup of rice only (way too much rice left over if you make 2 cups), and using 4 cups of chicken stock, maybe add one extra can of beans to make this soup less watery, it is too watery with 6 cups of stock. After additions, it was tasty.

Rating: Unrated

Rating: Unrated 02/08/2011

Loved this soup! I make it for myself all the time. Whenever I do make it, I add some chicken flavored bouillon to give it some extra flavor and the result is great!

Rating: Unrated 01/15/2011

Great recipe! Would you know where someone can purchase these cups/bowls? Very charming!

Rating: Unrated 10/02/2010

full of flavour! great for those cold nights!

Rating: Unrated 01/19/2009

You can also cook the onion with pan spray and reduce the calories even more.

Rating: Unrated 01/13/2009

This soup was very good and easy to make. Added extra garlic and broth, but otherwise followed the recipe and it turned out well. If you want to make rice just for the soup (as this recipe calls for extra for another recipe) about 1/2 cup dried rice is enough. Toasted whole wheat pita is good to serve instead of crackers.

Rating: Unrated 02/01/2008

This soup was superb! My husband and I both loved it. It was very easy to make, and quick, too. I substituted sno-white mushrooms for the shitake to make it buget-conscious.

Rating: Unrated 12/14/2007

I have made this soup over and over since I saw Martha making it on the show. On a cold, wintery day it’s the best thing! My whole family loves it.

All Reviews for Hearty Spinach and Chickpea Soup

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Hearty Spinach and Chickpea Soup

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest