A healthy and hearty soup that’s full of protein and nutrients from the chickpeas, spinach and tomato. It’s equally delicious in the winter season as it is on a warm summer day. Bringing the earthy aromas and flavours thanks to the spices, I can just imagine having a spoonful of it somewhere in a remote Moroccan village. The simplicity of ingredients means that you’ll most probably have everything to hand so can make this soup at any time. It’s actually more than a soup though. It’s a one-pot meal that will satisfy anyone.

Ingredients

400g canned chickpeas, drained and rinsed
400g canned chopped tomatoes
100g fresh spinach, chopped
500ml vegetable stock
1 tbsp olive oil
1 onion, chopped
2 garlic cloves, crushed
1 tsp cumin seeds
1 tsp chilli flakes
Salt and freshly ground pepper


To serve
100ml Greek yogurt
4 tbsp chopped fresh coriander
Salt and freshly ground pepper

Preparation

Heat the oil in a saucepan. Add the onion and cook for 3-4 minutes until soft. Add the garlic, cumin seeds and chilli flakes and cook for 1 more minute, stirring constantly.



Add the chickpeas and the tomatoes, season to taste with salt and pepper and cook for 5 minutes.



Pour in the vegetable stock, bring to a boil, reduce the heat, cover and simmer for 15 minutes.



Add the spinach and cook for another 2-3 minutes until the spinach has wilted.



To make the dressing, mix the Greek yogurt with fresh coriander leaves and season to taste with salt and pepper.



Serve the soup warm with a dollop of yogurt dressing.



Bon appétit!
Lena x

Chickpea and spinach soup
Chickpea and spinach soup




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