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Moroccan Chickpea with Spinach soup

clock Cooking time: 35 minutes yield Serving for: 6
To garnish:
  • 150ml natural yoghurt
  • 3 medium onions, finely chopped
  • 1.5 litres vegetable stock
  • half a fresh lemon
  • 150g dried apricots (chopped)
  • 1 and a half teaspoons of ground cinnamon
  • 2 tablespoons tomato puree
  • Chilli powder to taste
  • 250g chickpeas
  • 200g fresh spinach
  • 2 tablespoons extra virgin olive oil
  • 4 teaspoons lemon juice
  • 2 garlic cloves. crushed
  1. Heat a saucepan along with some oil and the onions. Cover the saucepan and cook gently for 5 minutes.
  2. Add the garlic and all the spices. Stir and cook for 1 minute.
  3. Then add the tomato puree. Stir and cook for 3 minutes.
  4. Add all the chopped apricots, lemon rind and juice, stock and chickpeas.
  5. Cover the pan and simmer for 20 minutes. Until the chickpeas are soft.
  6. Blend the mixture into a smooth puree.
  7. Take a clear pan and pour the soup into it. Add the shredded spinach and stir them. Cover the saucepan and simmer until the spinach has wilted. Season to taste,
  8. Garnished with a swirl of yoghurt. Serve while hot.