South AsianMedium · Hot
Spinach and Chickpea Coconut Broth
A warming, golden broth loaded with wilted spinach and hearty chickpeas, finished with bright lemon and fresh herbs. Freezer-aisle friendly, weeknight-ready in under an hour.
Prep
15 min
Cook
30 min
Total
45 min
Method
Sauté Aromatics
1
Heat olive oil in a large pot or Dutch oven over medium-high heat until shimmering.
2
Add diced yellow onion and cook, stirring occasionally, until softened and lightly golden, about 5 minutes.
4
Sprinkle in cumin, turmeric, black pepper, and salt. Stir and bloom the spices in the oil for 30 seconds until deeply aromatic.
Build the Broth
5
Pour in chicken broth and increase heat to high. Scrape up any browned bits from the bottom of the pot.
6
Drain and rinse chickpeas, then add them to the pot. Bring to a boil.
Add Vegetables and Finish
8
Add diced tomatoes and cook for 5 minutes until they begin to break down into the broth.
9
Add spinach in large handfuls, stirring as it wilts down into the broth. Cook for 2-3 minutes until bright green and tender but not mushy.
Serve
11
12
Garnish with fresh cilantro and a final drizzle of olive oil. Serve with crusty bread or white rice alongside.
A
Nutri-Score
Excellent balance
A–E · lower is better · score -13
Calories
926
per serving
High in protein · 49gSource of fibre · 28gLow sugar · 7gLow saturated fat · 2g
Protein
49g
Carbs
147g
Fat
20g
Sat. fat
2g
Fiber
28g
Sugar
7g
Sodium
1038mg
Heart HealthyAnti InflammatoryHigh CholesterolWeight ManagementHigh FiberHigh ProteinLow Saturated Fat
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
B
Environmental impact
Low impact
A–E · lower is better · includes estimates
kg CO2e
0.7
per serving
BCarbonAEU all-round· carbon sets the grade
Water
0.7m³
Runoff
0.08g P
Chickpeas drives 50% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
7
Umami
4
Sweet
5
Salty
4
Sour
2
Bitter
3
Spicy
Textures
TenderSilkySoftCreamy
Aromas
EarthyHerbalCitrusGarlickySpiced
Kitchen Equipment
Primary Tool
Large PotLarge PotSlotted SpoonChef KnifeCutting BoardGraterCitrus JuicerMeasuring SpoonsMeasuring CupsPot LidTongsWooden Spoon
Counter FootprintMedium
Techniques
Safety & Storage
Allergen Warning
Chicken broth is the primary allergen concern; store-bought varieties vary widely. Always check ingredient labels for hidden allergens including gluten, soy, and dairy derivatives.
Cooking Temperature
Heat olive oil until shimmering before adding aromatics; ensure onion reaches soft, translucent state (approximately 5 minutes) to ensure even cooking and spice bloom.
Cross Contamination
Rinse canned chickpeas thoroughly under running water to remove residual canning liquid which may contain allergens from processing facilities.
Storage
Cool broth to room temperature within 2 hours of cooking; transfer to airtight containers and refrigerate at 40°F or below for up to 4 days, or freeze for up to 3 months.
Shelf Life
Use drained and rinsed canned chickpeas within 1-2 days if not cooked immediately; discard any cans that show signs of damage, rust, or bulging.
High Risk Population
Immunocompromised individuals, pregnant women, and elderly should ensure chicken broth is heated to a full boil (165°F) before consumption to eliminate potential pathogens.
Handling
When squeezing lemon juice directly into pot, avoid contact between lemon rind and dish to prevent bitter off-flavors; wash lemon thoroughly before zesting or handling.
Pro Tips
Technique
Bloom your spices in the hot oil for 30 seconds before adding liquid—this is where the flavor lives, and skipping it is leaving free points on the table.
Substitution
Swap the chicken broth for vegetable broth and add a can of full-fat coconut milk for extra richness—this turns it into a vegan-friendly dish without losing any soul.
Time Saver
Use pre-diced onion and jarred minced garlic if you're in a rush. Your future self will appreciate not chopping while the oil's already shimmering.
From the chef
This broth is proof that you don't need fresh vegetables to feel like you've got your act together. When I pull this together, the kitchen smells like I've been cooking for hours—meanwhile I'm just doing the minimum with maximum effect. The chickpeas absorb all that golden, spiced broth while the spinach wilts down into something that looks completely intentional, finished with a squeeze of lemon that makes everything taste bright and alive. This is the kind of dinner I make when the fridge is basically an accusation, and somehow it still feels like a win.
TagsWeeknight DinnerOne PotHigh FiberVegetarian AdaptableComfort Food
AllergensGlutenSoyMilk
Source: generated · June 10, 2026