Egyptian Spinach Soup

Spicy spinach soup with crusty flatbread. Try the Egyptian version of spinach soup with chickpeas.

4 servings


  • 1 onion, red
  • 1 clove of garlic
  • 400 grams of chickpeas
  • 250g spinach
  • 2 tbsp olive oil
  • 1 tbsp ras el hanout (spice mix)
  • 1-liter vegetable broth
  • pepper from the grinder
  • 3 teaspoons tahini (sesame paste)
  • lemon juice
  • Salt
  • Cumin (cumin), ground


  1. Peel the onion and garlic, dice the onion and finely chop the garlic. Rinse the chickpeas in a colander and let drain. Mash lightly with a fork. Wash, trim and coarsely chop the spinach.
  2. Saute the onion and garlic in a hot pan in the oil until translucent. Briefly sweat the ras el hanout and pour in the broth. Add the chickpeas and spinach and let the soup simmer gently for about 10 minutes, stirring occasionally.
  3. Season with tahini, lemon juice, salt, pepper, and cumin and serve.
  4. Serve with flatbread if you like.
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Written by Kristen Cook

I am a recipe writer, developer and food stylist with almost over 5 years of experience after completing the three term diploma at Leiths School of Food and Wine in 2015.

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