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Spanish Chickpea Soup with Spinach

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 on the cold nights. Easy, healthy and... delicious! What more can you ask for?

Serves

4

Preparation time

10 minutes

Cooking time

30 minutes

Allergens

Ingredients

  • La Española Olive Oil Spray
  • 1 onion, chopped
  • 1 clove garlic, crushed
  • 2 tsp ground cumin
  • ½ tsp dried chilli flakes
  • 2 tsp sweet paprika
  • 400 g can plum tomatoes
  • 2 tsp sun- dried tomato paste
  • 1 tsp sherry or red wine vinegar
  • 2 x 400 g cans chickpeas, drained
  • 1 ltr vegetable stock
  • 250 g peeled and chopped potatoes
  • 200 g fresh spinach leaves
  • Salt and freshly ground black pepper
  • La Española Organic Extra Virgin Olive Oil, for drizzling

Directions

  1. Heat a large saucepan over a medium heat, then spray with about 4 bursts of the La Española Olive Oil Spray to 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.
  2. Stir in the plum tomatoes, tomato paste and vinegar. Bring to a simmer then add the chickpeas, stock and potatoes. 
  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.
  4. Serve in bowls with bread and a good drizzle of La Española Extra Virgin Olive Oil. 

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