Spanish Chickpea Soup with Spinach and Tomato Recipe
- Vegetarian
serves:
4Skill:
easyPrep:
15 minCooking:
30 minNutrition per portion |
RDA | |
|---|---|---|
| Calories | 281 kCal | 14% |
| Fat | 13g | 19% |
| - Saturates | 2g | 10% |
Looking for a soup packed with protein but still suitable for vegetarians? Look no further as this Spanish chickpea soup is jam packed with protein and is a delicious, hearty meal and a really low calorie recipe. The smoked paprika really gives it that Spanish feeling which is just what you want on a dreary, cold winter’s day, or otherwise on a hot summer’s day when you fancy something fresh and light – it’s an all-year rounder! The chopped egg on top garnishes this healthy dinner recipe nicely and compliments the spinach well.
There are plenty other soups on offer to try if you visit our soup section!
HOW TO MAKE SPANISH CHICKPEA SOUP WITH SPINACH AND TOMATO
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
Method
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.
