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Spanish chickpea soup with spinach and tomato recipe

by Rebecca Smith on Thursday, 5 January 2012

A nutritious, meat-free soup that's full of protein

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  • Serves 4

  • Prep time 15 mins

  • Cooking time 30 mins

  • Total time 45 mins

  • Skill level Easy

  • Calories 281 per serving

  • Freeze yes
  • Prepare ahead yes

Ingredients

  • 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
to serve
  • 2 free-range eggs, hard-boiled
  • 4 spring onions, sliced
  • large handful parsley, roughly chopped

Preparation

  1. 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.

  2. 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.