No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Hearty Spinach and Chickpea Soup

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. <br><br> Per serving 455 calories; 21 g protein; 10 g fat; 78 g carb; 12 g fiber

  • Prep:
  • Total Time:
  • Servings: 4
Hearty Spinach and Chickpea Soup


  • 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


  1. 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.

  2. 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.

  3. 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.

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

Reviews (8)

  • chixdesign 7 Feb, 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.

  • 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!

  • carmelina_macario 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.

  • kcsmith80 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.

Related Topics