Chickpea Soup

Serves SIX


  • 1 onion finely chopped
  • 1 carrot finely chopped
  • 1 stalk celery chopped
  • 1 clove of garlic chopped
  • 3 tablespoons olive oil
  • 300g chickpeas soaked for 12 hours
  • 2 litres chicken or vegetable stock
  • 4 tomatoes peeled and chopped (or use canned?!)
  • salt and pepper
  • 500g spinach – so 350g for four


Soften the chopped vegetables in the oil ni a large saucepan over medium heat. Add the drained chickpeas, the stock and the tomatoes and simmer for about 1.5 hours or until the chickpeas are tender. Add salt and plenty of pepper when the begin to soften.

Wash the spinach leaves and remove the hard stems. Put them into the soup and simmer for a few minutes until they wilt


One comment

  1. Very nice, and made better by grating over Parmesan cheese – was this missing from the original recipe perhaps?! Used a tinned chicken stock and quite a lot of salt – wonder if the flavor depends a lot on the quality of the stock. Also important to serve soon after putting in the spinach leaves as the color may fade a little from looking so good at the start. Just chopped off the stalks, but could have probably benefited by cutting spinach leaves in half as well.


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