Carrot, chickpeas, spinach and ginger soup with rice

The carrot,chickpeas, spinach and ginger soup with rice is a healthy and comforting dish. Rich of good ingredients this soup is quick and easy to prepare. The carrot soup is very versatile: you can swap the carrots with sweet potatoes and the chickpeas with beans. If you don’t like/have rice you can use pearl barley, spelt or short pasta. It’s also a budget friendly recipe because all the ingredients are very cheap. Furthermore, using canned chickpeas and frozen spinach save you lots of time: you simply have to add them at the end of the cooking time, easy peasy.

Carrot, spinach, chickpeas and ginger soup with Parmesan

Carrot, chickpeas, spinach and ginger soup with rice

Prep Time:15 minutes
Cook Time:4o minutes
Servings:2-4 people


  • onion finely chopped: 1
  • fresh ginger* , peeled and grated: 2 centimeter
  • carrots , about 4, diced: 300 grams
  • risotto rice: 100 grams
  • chickpeas , about a can drained: 250 grams
  • frozen spinach , about 4 cubes: 150 grams
  • sun dried tomato purèe** , : 1 tbsp
  • boiling water: 2 liters
  • salt , to taste
  • extra virgin olive oil: 1 tbsp
  • Parmesan cheese freshly grated to serve


  1. Heat a tbsp of extra virgin olive oil in a big pan, add the chopped onion and the ginger and sautè for a couple of minutes.
  2. Add the diced carrots and cook on high heat for about 5 minutes, stirring often.
  3. Pour the boiling water making sure to cover the vegetables. Add the tomato purèe and season with salt. Bring to the boil then simmer for about 20 minutes.
  4. Then add the rice and continue to cook for 20minutes or until the rice is cooked.
  5. Five minutes before the end add the chickpeas and the frozen spinach, stir well and finish to cook.
  6. Serve hot with some grated Parmesan cheese.


* I used a tsp of this chopped ginger in white vinegar
** I used this sun dried tomato purèe