Tomato soup with chickpeas and spinach
Sauté the chopped onion and carrot in oil for 5 minutes, add the minced garlic, cumin, and paprika, and heat for 1 minute. Add the tomatoes, rinsed chickpeas, and hot water, season with salt, and cook for 15 minutes over medium heat. Mash some of the chickpeas directly in the pot with a masher to thicken the soup. Add the spinach and cook for 2 minutes, until the leaves wilt. Season with lemon juice and pepper.
Ingredients
- ✓Canned chickpeas
- ✓Canned chopped tomatoes
- ✓Onion
- ✓Carrot
- ✓Garlic
- ✓Spinach
- ✓Olive oil
- ✓Cumin
- ✓Ground paprika
- ✓Lemon juice
- ✓Water
- ✓Salt
- ✓Ground black pepper
How to cook
- 1
Sauté the chopped onion and carrot in oil for 5 minutes, add the minced garlic, cumin, and paprika, and heat for 1 minute.
- 2
Add the tomatoes, rinsed chickpeas, and hot water, season with salt, and cook for 15 minutes over medium heat.
- 3
Mash some of the chickpeas directly in the pot with a masher to thicken the soup.
- 4
Add the spinach and cook for 2 minutes, until the leaves wilt.
- 5
Season with lemon juice and pepper.
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