Chickpea Tomato Soup for One: Add Spinach After the Potatoes Cook

Before cooking for one

Cooking just for yourself? Start with these amounts from the recipe's one-serving column. Check the full ingredient list below for the remaining ingredients and seasonings.

• Canned chickpeas: 6 household eating spoonfuls (drained chickpeas)
• Tomato: 1 medium
• Potato: 0.5 small

Follow the recipe's preparation and cooking steps after measuring; package size is not the amount to use.

Rinse the chickpeas, drain them in a strainer, and set aside six household eating spoonfuls of chickpeas only. Cut the potatoes and onion into 1 cm pieces and the tomatoes into 2 cm pieces. Smaller potato pieces make it easier to check that they are cooked through while simmering with the tomatoes. Wash the spinach, remove the roots, and set it aside to add at the end.

1 serving ingredients

• Canned chickpeas: 6 household eating spoonfuls (drained chickpeas)
• Tomato: 1 medium
• Potato: 1/2 small
• Onion: 1/8 medium
• Spinach: 1/2 handful (loosely held in your hand)
• Olive oil: 1/2 household eating spoonful
• Water: 1 paper cup (180 mL each)
• Salt: 2 pinches

This is written based on the ingredient list for 1 serving in the app. Household eating spoonfuls and pinches are everyday measures and have not been converted to exact grams or milliliters. Check the package size and cup capacity in parentheses as well.

Cooking steps

• Step 1. Rinse the canned chickpeas and drain them. Wash the vegetables, remove the tomato stems, and cut the tomatoes into 2 cm pieces. Peel the potatoes and cut them and the onion into 1 cm pieces. Remove the spinach roots and cut the leaves into 4 cm lengths.
• Step 2. Add the olive oil and onion to a 18 cm pot and stir over medium-low heat for 2 minutes. When the edges of the onion turn translucent, add the tomatoes and press them with a spoon as you stir.
• Step 3. Add the potatoes, chickpeas, water, and salt. Once the soup boils, lower the heat and simmer with the lid slightly ajar for 12 minutes. If the potatoes do not press easily with a spoon, cook for 2 more minutes at a time.
• Step 4. Add the spinach and simmer over low heat for another 1 minute. Once the leaves have wilted, turn off the heat and serve in small soup bowls.

Check the potatoes after 12 minutes

Simmer over low heat with the lid slightly ajar, then press a potato with a spoon to check it. If it does not press easily, cook for 2 more minutes at a time. Do not assume the potatoes are done just because the chickpeas are already soft. Add the spinach after checking the potatoes, and simmer only until the leaves have wilted.

A bowl sized for a small pot

The app’s instructions are based on a 18 cm pot. If you switch to a very wide pan, more moisture may evaporate in the same amount of time. Serve the tomatoes and other ingredients together, and let the hot potatoes and chickpeas cool before eating. If you serve bread or other accompaniments, those portions are separate from the ingredients listed for this soup.

Continue cooking with Kkinion

Open the chickpea tomato vegetable soup recipe to see the ingredients and step-by-step instructions. If you change the number of servings, check the quantities shown in the app again.

This guide is based on a recipe published on Kkinion and edited by the editorial team to explain the cooking flow and what to check along the way. It is not a firsthand cooking or tasting review, nor does it verify nutritional effects. The cover image is an AI-generated cooking example used in the app and may differ from the actual result.

Make it yourself with a Kkinion recipe

Below are all the ingredients and cooking steps for “Chickpea Tomato Vegetable Soup.” First choose the amount for the number of servings you want, then follow the preparation and cooking instructions in each step.

Recipe ingredients

Chickpea Tomato Vegetable Soup · Estimated time: 25 minutes · Equipment: pot, knife, strainer

Choose one of the two quantities below to match the number of people you are cooking for.

• Canned chickpeas: 1 serving 6 household eating spoonfuls (drained chickpeas) / 2 servings 12 household eating spoonfuls (drained chickpeas)
• Tomato: 1 serving 1 medium / 2 servings 2 medium
• Potato: 1 serving 0.5 small / 2 servings 1 small
• Onion: 1 serving 0.125 medium / 2 servings 0.25 medium
• Spinach: 1 serving 0.5 handful (loosely held in your hand) / 2 servings 1 handful (loosely held in your hand)
• Olive oil: 1 serving 0.5 household eating spoonful / 2 servings 1 household eating spoonful
• Water: 1 serving 1 paper cup (180 mL each) / 2 servings 2 paper cups (180 mL each)
• Salt: 1 serving 2 pinches / 2 servings 4 pinches

Full cooking instructions

Step 1. Rinse the canned chickpeas and drain them. Wash the vegetables, remove the tomato stems, and cut the tomatoes into 2 cm pieces. Peel the potatoes and cut them and the onion into 1 cm pieces. Remove the spinach roots and cut the leaves into 4 cm lengths.

What to check: The quantities below are for the number of servings you selected. The photo shows a 1-serving example of the prepared ingredients. Use canned chickpeas only. One-eighth of an onion is one piece made by halving it three times.

Step 2. Add the olive oil and onion to a 18 cm pot and stir over medium-low heat for 2 minutes. When the edges of the onion turn translucent, add the tomatoes and press them with a spoon as you stir.

What to check: Measure with the same household eating spoon. Do not let liquids overflow the spoon, and do not heap thick ingredients.

Step 3. Add the potatoes, chickpeas, water, and salt. Once the soup boils, lower the heat and simmer with the lid slightly ajar for 12 minutes. If the potatoes do not press easily with a spoon, cook for 2 more minutes at a time.

What to check: Measure the water with a 180 mL paper cup. Stir occasionally to keep the ingredients from sticking to the bottom. If too much water evaporates, add 2 household eating spoonfuls per 1 serving.

Step 4. Add the spinach and simmer over low heat for another 1 minute. Once the leaves have wilted, turn off the heat and serve in small soup bowls.

What to check: Add the spinach prepared in the first step. For 3–4 servings, use a pot with a capacity of at least 3 L.

Check the ingredients and cooking steps for chickpea tomato vegetable soup

The images in the article are newly generated AI images based on the Kkinion recipe linked to this post. The featured image is also an AI-generated example. These are not photos of actual cooking or tasting, and the quantities or finished appearance may differ.

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