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Hearty Spinach and Chickpea Soup

Note: This recipe adapted from Body and Soul magazine, February 2006.

  • yield: Serves 4




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


  1. Step 1

    In a large saucepan, bring 4 cups water to a boil. Stir in brown rice and return to a boil; reduce to a simmer. Cook, covered, for 30 minutes.

  2. Step 2

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

  3. Step 3

    Check rice after 30 minutes; if it is not yet tender, cover and continue cooking, up to 10 more minutes. Stir 2 cups cooked rice (reserve remaining rice for another use) and chickpeas into broth; return to a boil. Reduce to a simmer, cover, and continue cooking for 5 more minutes to allow flavors to blend.

  4. Step 4

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



Reviews (7)

  • rromo4 8 Feb, 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!

  • puhnkin12 15 Jan, 2011

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

  • CarmelinaCAN 2 Oct, 2010

    full of flavour! great for those cold nights!

  • Lauren-Ohio 19 Jan, 2009

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

  • kcuccia 13 Jan, 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.

  • marciawielgus 1 Feb, 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 [filtered word]ake to make it buget-conscious.

  • Simbagirl 14 Dec, 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.