Spicy Spinach and Chickpea Soup
Easy low calorie chickpea and spinach soup
Servings: 5 -6
Ingredients
- 750 ml Stock I used fresh chicken stock, but you could substitute for vegetable stock or even use a stock cube
- 250 g Spinach Washed and trimmed of any woody stalks
- 200 g Canned Chickpeas A small can, drained - 130g drained weight
- 1 Medium Onion Finely chopped
- 1 teaspoon Cumin seeds Crushed in a pestle and mortar
- 1/4 teaspoon Tumeric
- 1 pinch Chilli Flakes
- 1/2 tablespoon Rapeseed oil
Instructions
- Gently soften the onion in the oil for 5 to 10 minutes
- Add the spinach and stir through
- Pour over the chicken stock and cook for 20 minutes or so before blitzing for a few seconds to break down the spinach a bit. Your aim is not to create a puree though.
- Add the chickpeas and cook through for a further five minutes
- Check seasoning and add salt and pepper to taste