Chickpea and spinach soup

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Main Dish

5 servings

Very Easy

50 min

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For an easy-to-make recipe that warms you up on chilly days, choose this soup! With the addition of chickpeas and spinach, it will be hearty and balanced while being simple! A great trick when you want to get kids (or adults ;-) ) to eat their veggies!

Ingredients

• 9 oz cooked chickpeas
• 3.5 oz fresh spinach
• 3 slices of stale bread
• 2 garlic cloves
• 1 onion
• 3 tbsp tomato sauce
• 1 tsp paprika
• 1 bay leaf
• 6 sprigs of parsley
• olive oil
• salt
• pepper

Materials

• Mortar
• Pot
• Pan

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• Vegan malai kofta: chickpea balls with tomato sauce
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• Turkish börek: crunchy and tasty stuffed filo with spinach and cheese

Preparation

• Cut the stale bread into pieces, and sauté it in a hot pan with a bit of olive oil. Make it as dry as possible.
• Add the chopped parsley to the bread. Finely slice the garlic cloves and sauté them in olive oil. Add the paprika and sauté for about ten seconds.
• Add the garlic to the bread and parsley mixture, and crush it using a mortar. Try to achieve the finest mixture possible. Set aside.
• In a large pot, sauté the minced onion in olive oil. Once it starts to become translucent, add the tomato sauce and mix well.
• Then add the drained chickpeas and the previously washed spinach. Cook for a few minutes, stirring regularly.
• Cover with water (1 cm above the ingredients), and add the bread mixture. Season with salt and pepper, and add the bay leaf. Mix well, bring to a boil, and cook for 30 minutes.
• And there you have it, your chickpea and spinach soup is ready!

Observations

Bread: You can use fresh bread, but make sure to toast it well to remove as much moisture as possible.
Tomato sauce: This recipe is inspired by Spanish cuisine, and the tomato sauce is actually a sauce called Tomate Frito, a kind of sweet Spanish sauce. If you have it, prefer it over regular tomato sauce.

Cookware

PetitChef_Official

Questions

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