video password: soup [case sensitive]
[5 ingredients | 10 minutes]
chickpea & spinach soup
Those of you who have been following Stonesoup for a while will know that chickpeas are one of my all time favourite foods. Spinach is up there as well so this soup is definitely right up my alley!
You could keep some frozen spinach in the freezer to use as a last minute meal. It will just take a little longer to defrost and simmer down.
1 can chickpeas (400g / 14oz)
1 tablespoon soy sauce
1 bag washed baby spinach leaves, or frozen spinach
squeeze lemon juice
1. Place chickpeas and the liquid from the can in a medium saucepan over a high heat.
2. Add 1 cup water and soy sauce and bring to a simmer for a few minutes.
3. If you like, using a stick blender, puree the soup until about only half the chickpeas are still whole.
4. Add spinach and cook until it is just wilted.
5. Taste and season with salt, pepper and a generous squeeze of lemon, about 2 tablespoons.
quantities for different serving sizes:
You can easily double or triple this recipe. The cooking time will be about the same, maybe slightly longer.
Brilliant. Will keep for a week in the fridge. The wilted spinach may loose some of its vibrant greenness but it will still taste fine.
variations for dietary requirements:
carnivores – Replace the water with chicken stock.
too watery – Puree the soup for longer so more chickpeas thicken the soup.
no fresh spinach-If you’re really stuck you could serve it without the greens OR use a packet of frozen spinach instead (see head note to the recipe).
too bland – Season more generously with salt & lemon. A little parmesan can help too.
A big meal in a bowl.
Excellent! Will keep in the fridge for a week or so – although the spinach may loose its colour
video password: soup
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