Chickpea Soup

Serves SIX

Ingredients

  • 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

Method

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

Advertisements

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.

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s