Chickpea, spinach and feta soup
A healthy, warming soup that’s easy to make and packed with a big dose of delicious veg
I’ve always loved chickpeas. In fact, I’ll probably mention the word chickpea within the first fifteen minutes of a conversation with you. It’s just such a versatile ingredient, so readily available, and so good for you!
This soup is one of my favourite recipes – it doesn’t take long, and you can really make it your own depending on what you’re after. You can even make it vegan-friendly by substituting the feta – or leaving it out altogether. This takes about 20 minutes to make and serves 2-3 people.
- 400g chickpeas
- 100g baby spinach
- 1/2 white onion, chopped
- 2 tomatoes, chopped
- 1/2 tsp chilli flakes
- 50g feta cheese
- 1/2 tsp cayenne pepper
- 1 vegetable stock cube
- 1/4 tbsp olive oil
- Bring about 500ml of water to boil. Add in the stock cube and stir until it has dissolved completely. Keep aside.
- Fry the chopped onion in the olive oil until it starts to brown. Sprinkle a little salt and add the cayenne pepper.
- Add the tomatoes. Lower the heat, and use a masher or the back of a ladle to mash the tomatoes. Stir for about a minute.
- Add the chickpeas, along with the stock water. Mash the chickpeas like you did the tomatoes. Stir for a couple of minutes, then lower the heat and cover. Let the soup simmer for about 10-15 minutes.
- Add the spinach and stir until it wilts. Sprinkle the chilli flakes.
- Ladle the soup into bowls. Crumble the feta cheese over the soup. Enjoy with crusty bread and drizzled olive oil!