Spiced Chickpea and Spinach Soup

This healthy, hearty, spicy soup is a perfect winter warmer

Spiced Chickpea And Spinach Soup
Serves 4
This healthy, hearty, spicy soup is a perfect winter warmer
Total Time
45 min
Total Time
45 min
  1. 2 cans (400g each) chickpeas, drained and washed
  2. 200g spinach leaves
  3. 2 garlic cloves, crushed
  4. 120g onion, thinly sliced
  5. 4 spring onions, finely sliced
  6. 30g fresh parsley leaves, finely chopped
  7. 1.2 litre vegetable stock
  8. 2g smoked paprika
  9. 250g sugar
  10. 30ml olive oil
  11. Salt and freshly ground black pepper to taste
  1. Drizzle oil in a large saucepan and heat it over medium flame until it shimmers. Add in the sliced onion followed by crushed garlic and sauté for 5 minutes or until they soften. Sprinkle a dash of paprika on top and continue to stir fry for another couple of minutes.
  2. Add the drained chickpeas and stir them all together to mix well. Stir in a pinch of sugar and cook for another 2 minutes. Pour in the vegetable stock and bring the soup to a simmer over gentle flame; continue to do so for 20 minutes.
  3. Steam the spinach leaves briskly for a few minute or until they just turn limp and give them a tight squeeze to remove excess moisture. Put them into the pan and stir until evenly distributed. Simmer for another couple of minutes and ladle the hot soup into individual bowls. Sprinkle the sliced spring onion and chopped parsley on top to garnish.
  4. Serve right away.
  5. Tip: Enjoy with a freshly baked shop bought or homemade crusty roll.
  1. Level; Easy
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