Spinach and Chickpea Soup
32 minServes 4
A lightly spiced vegetable soup with chickpeas and spinach, blended until creamy then finished with reserved potato pieces.
| prepChop onion, crush garlic, grate ginger, chop chilli, cube potatoes, drain chickpeas | |||||||||
| 2 Tbsp olive oil | Warm oil, cook onion, garlic & ginger 5 min | Stir in spices & chilli, cook 2 min until fragrant | Pour in stock, add potatoes & seasoning, simmer 10 min | Remove half the potatoes, set aside | Add spinach, cook 5 min | Remove from heat, purée soup in blender | Return to pot, add reserved potatoes & chickpeas | Simmer until heated through, check seasoning | Serve hot with yoghurt & warm naan |
| 1 onion, chopped | |||||||||
| 2 cloves garlic, crushed | |||||||||
| 2 cm piece ginger, grated | |||||||||
| 1 tsp ground cumin | |||||||||
| 1 tsp ground coriander | |||||||||
| 1 green or red chilli, chopped | |||||||||
| 480 ml vegetable stock | |||||||||
| 2 medium potatoes, cubed | |||||||||
| ½ tsp salt and pepper | |||||||||
| 120 g spinach | |||||||||
| 390 g tin chickpeas, drained | |||||||||
| 120 ml Greek yoghurt, to serve | |||||||||
| Naan, to serve | |||||||||
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