In a medium stockpot, heat the olive oil over medium heat. Add onion and sauté for 5 minutes until it becomes translucent (if you are making this oil free, simply sauté the onion in a bit of broth).
Add the garlic and sauté for 2 minutes until it becomes fragrant.
Add the broth, peas, spinach and chickpeas to the stockpot. Bring to a boil, then reduce the heat and allow the soup to simmer for 10 minutes until the spinach has wilted.
Blend the soup using an immersion blender, or in batches when using a regular blender.
Stir ½ teaspoon Dijon mustard into the soup, adding more to taste. Season the soup with salt and pepper to taste.
Serve soup in bowls with a drizzle of olive oil and a sprinkle of fresh herbs.
Notes
Reprinted with the permission from "Awesome Vegan Soups" by Vanessa Croessmann and Page Street Publishing
Recipes makes 5 cups soup.
Nutrition calculated without the oil.
I made this oil free by sautéing the onion with broth instead of oil.