A nutritious, meat-free soup that's full of protein from the chickpeas, spinach and tomato
- 2tbsp olive oil
- 1 large onion, sliced
- 2 garlic cloves, crushed
- 1-2tsp smoked paprika
- 2 x 400g cans chickpeas, drained and rinsed
- 400g can chopped tomatoes
- pinch sugar
- 1.2 litres (2pt) vegetable stock
- 200g (7oz) spinach leaves
- 2 free-range eggs, hard-boiled
- 4 spring onions, sliced
- large handful parsley, roughly chopped
Heat the oil in a large saucepan and gently cook the onion and garlic for 5 minutes. Add the paprika and cook for 2 minutes, then add the chickpeas, tomatoes and sugar, and cook for 2 minutes.
Add the stock, bring to a very gentle simmer and cook for 20 minutes. Wilt the spinach in the microwave for 30 seconds, squeeze out the excess moisture, and add to the pan. Cook for another 2 minutes. Separate the egg yolks from the white and finely chop both. Serve the soup scattered with the spring onions, egg and parsley.
Get the best entertainment news, recipes, fashion, beauty and wellbeing advice for you. For FREE.Sign up