Spanish Chickpea Soup with Spinach
Inspired by one of Seville's most typical tapas - chickpeas with spinach - this soup will warm your body and soul. Easy, healthy and... delicious! What more can you ask for?
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Ingredients
- La Española Extra virgin Olive Oil
- 1 onion, chopped
- 1 garlic clove, crushed
- 2 tsp ground cumin
- ½ tsp dried chilli flakes
- 2 tsp sweet paprika
- 400g tin plum tomatoes
- 2 tsp sun-dried tomato paste
- 1 tsp sherry or red wine vinegar
- 2 × 400g tins chickpeas, drained
- 1.1 litres vegetable stock (2 pints converted)
- 225g potatoes, peeled and chopped
- 225g fresh spinach leaves
- Salt and freshly ground black pepper
- La Española Extra Virgin Olive Oil, for drizzling
preparation
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1.
Heat a large saucepan over a medium heat, then add La Española Extra Virgin Olive Oil Spray to lightly cover the base. Add the onion and cook for 3-4 minutes until softened. Add the garlic, cumin, chilli flakes and paprika and cook for 2 minutes.
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2.
Stir in the plum tomatoes, tomato paste and vinegar. Bring to a simmer then add the chickpeas, stock and potatoes.
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3.
Simmer uncovered for 20 minutes, stirring occasionally, until the potatoes and chickpeas are tender. Stir in the spinach and cook until wilted. Season to taste.
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4.
Serve in bowls with bread and a good drizzle of La Española Extra Virgin Olive Oil.