Chickpea and spinach soup
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
Materials
- Mortar
- Pot
- Pan
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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
Questions
Photos of members who cooked this recipe
Comments
Looks very tasty, although i'd question frying with olive oil as apparently it becomes bad for one's heart health when we cook using it...fine for drizzling afterwards etc, but applying too much heat to olive oil is not recommended these days.