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Chickpea and Spinach Soup

Name: Chickpea and Spinach Soup
Total time: 45 min
Yield: 4
Cuisine: African
Ingredients: 1 can chickpeas, drained; 1 bag fresh raw spinach, washed and shredded; 1 medium onion, chopped; 1 large clove garlic, minced; 1 sprig rosemary, crumbled; 1 tsp dried chili flakes; 1 litre stock, heated OR; 1 litre water, heated; 1 mugful dried pasta shapes; Seasoning:; salt; black pepper; fresh coriander AND/OR; ground green cardamom OR; dried seaweed

A lovely spicy, aromatic soup, quick and easy to throw together!

Posted by: Zoe
On: 19/08/2009

Cuisine

African

Time

30 - 60 mins

Skill Level

Newbie

Serves

Courses etc.

Starters

You will need

Ingredient	Add
1 can chickpeas, drained		More products
1 bag fresh raw spinach, washed and shredded		More products
1 medium onion, chopped		More products
1 large clove garlic, minced		More products
1 sprig rosemary, crumbled		More products
1 tsp dried chili flakes
1 litre stock, heated OR		More products
1 litre water, heated
1 mugful dried pasta shapes	Awaiting stock	More products
Seasoning:
salt		More products
black pepper		More products
fresh coriander AND/OR	Awaiting stock	More products
ground green cardamom OR		More products
dried seaweed	Awaiting stock	More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

You will need a big saucepan.
Fry the onion in the heated olive oil until softened and nearly browned.
Add garlic and rosemary and chili, stir for a bit then add the spinach.
When this has wilted, add the chickpeas, then the hot stock or water, and simmer for about 10 minutes.
Put in the pasta shapes and cook them in the soup for the usual 10-12 minutes.
A few minutes before serving add the seasoning.
Serve with crusty bread.
Bon appetit!