A delicious, earthy, balanced soup made with chickpea, spinach and barley that provides you with healthy carbs, protein, and vitamins.

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Soups are perfect as appetizers and for dinner, mainly because they are easy to digest, which means that your digestion does not affect your sleep.

This soup recipe is extremely nutritious and tasty. It is a complete meal in just one dish, without side dishes, as it is nutritionally balanced. As sources of protein and carbohydrates, this soup features chickpeas and barley. As a source of good fats, coconut milk and ghee or coconut oil.

In addition, the use of various vegetables, such as zucchini, carrots, spinach and leek, make this soup extremely rich in vitamins, minerals and fiber.

Try this delicious chickpea spinach soup with barley! Don’t forget to rate the recipe and comment what you think of it down here!

Photo of a blue bowl of Chickpea spinach soup with barley. Next to the bowl is a decorated napkin with a spoon on top, behind it is a small bowl of barley.

Chickpea-spinach soup with barley

A delicious, earthy, balanced meal that provides you with healthy carbs, protein, and vitamins.
5 from 1 vote
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Ayurveda
Servings 4
Calories 634 kcal


  • 400 g boiled chickpeas
  • 200 g zucchini
  • 100 g leek
  • 150 g carrots
  • 250 g fresh spinach
  • 4 cloves garlic
  • 1 3cm piece ginger
  • 1-2 tbsp ghee or coconut oil
  • 400 ml coconut milk (1can)
  • 400 ml water
  • 1 tsp coriander powder
  • 1 tsp sweet paprika or smoked paprika (optional)
  • 1 tsp turmeric
  • 1 tsp pepper
  • 2 tsp cinnamon powder
  • 1 tsp Anise
  • 1 tsp Fennel seeds
  • Fresh hot peperoni or hot paprika powder to taste
  • Fresh coriander/dill to garnish
  • 200 g barley (weight before cooking)


  • Dice all vegetables and set aside.
  • Heat ghee/coconut oil in a saucepan. First, sauté the carrots and leeks (white part) then briefly sauté the spices until the aromas start to unfold. Add grated ginger and garlic.
    If you do not have all the spices, replace them with 3 tsp of curry mix. It will taste great in this dish.
  • Add coconut milk and water and let it simmer for 10 minutes.
  • Add the zucchini, the green part of the leek, and the boiled chickpeas, and continue to cook for 15 minutes on low heat.
  • Add the spinach and turn off the heat.
  • Meanwhile, you can start cooking the barley. Use the ratio of 2 parts water to 1 part barley or according to the instructions on the package.
    Use salt or vegetable broth in powder form to give it an even better taste.
    You can mix it in the soup or eat it as a side dish.
  • Garnish with fresh coriander or dill for a fresh, intense flavor, and get some extra health benefits that the herbs naturally provide.



The caloric value was calculated per serving.

Chickpeas and cereals provide the body with valuable amino acids; thus, the protein requirement is optimally covered even with a vegetarian diet.
Barley is good to lower the cholesterol and lose weight. It is useful in diabetes as its glycemic index is lower than rice.
Recommendations for doshas:
Vata: use fewer chickpeas or replace them with red lentils, they are better tolerated.
Pitta: Use green paprika instead of red paprika. Reduce the amount of hot spices.
Kapha: Barley is a perfect choice. Replace courgettes with broccoli and reduce the amount of coconut milk and fat.
Do you know what a dosha is? Find out your dosha here.
Keyword Ayurveda, Healthy food, Vegetarian, Weight loss

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