Chickpea and Spinach Soup for Babies and Kids
Prep time: 
Cook time: 
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  • Boiled Chickpeas or kabuli chana – ½ cup
  • Spinach – 15 to 16 leaves or ⅓ cup finely chopped
  • Mint – 5 to 6 leaves
  • Lemon juice - ¼ teaspoon
  • Carrom seeds /Ajwain powder - ¼ teaspoon
  • Turmeric – ¼ teaspoon
  • Ginger – ¼ teaspoon grated
  • Salt to taste (I have used rock salt approximately 1.5 teaspoon)
  • Vegetable oil or butter - 1 teaspoon (quantity can be reduced also)
  1. Puree the chickpeas and mint with 1 cup of water using mixer. /blender.
  2. In a thick bottom pot/ kadai, heat the oil / butter and add the grated ginger & finely chopped spinach. Let it cook for a minute on low flame.
  3. Add in the ajwain powder, turmeric and continue to cook for 1-2 minutes more (till the spinach is cooked).
  4. Let us add the chickpeas puree to the spinach mix.
  5. Add Salt and lemon juice as per your preference & let it boil for 2-3 more minutes. You can also adjust the consistency at this point by adding more water if needed.
  6. Protein packed Chickpeas soup is ready to be served.
Recipe by Bumps n Baby at