Spinach & Chickpea Soup

Ingredients

• 2 tins (400g each) chickpeas, drained
• 200g baby spinach
• 1 tin (400g) chopped tomatoes
• 800ml vegetable stock
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 1 tbsp olive oil
• Juice of half a lemon
• Salt and pepper

Method

1. 1

   Heat oil in a pot. Fry onion 5 minutes. Add garlic and spices.

2. 2

   Add tomatoes, stock, and chickpeas. Bring to a boil.

3. 3

   Simmer 15 minutes. Stir in spinach and cook 2 minutes.

4. 4

   Add lemon juice and season. Serve immediately.