Italian Chickpea, Spinach & Rice Soup
40 mins- Serves 4
- Extra Healthy
- Prep: 10 mins
- Cook: 30 mins
Warming rice and spinach soup with smoked paprika, garlic and tomatoes, with chickpeas and spinach.
- 347 Calories
- Gluten Free
- Vegetarian
Ingredients
- 1 pack Tilda Steamed Sundried Tomato Basmati or Tilda Steamed Wholegrain Roasted Vegetable Basmati
- 1 tbsp olive oil
- 1 large onion, sliced
- 2 garlic cloves, crushed
- 2 tsp sweet smoked paprika
- 2 x 400g cans chickpeas, drained and rinsed
- 1 can chopped tomatoes
- 1.2 litres vegetable stock
- 150g spinach leaves
- 30g vegetarian feta style cheese (optional if vegan)
- Handful chopped parsley
Cook
-
Heat the oil in a large saucepan and gently cook the onion and garlic for 5 minutes
-
Add the paprika and cook for 2 minutes, then add the chickpeas and tomatoes and cook for a further 2 minutes
-
Add the stock and bring to the boil, reduce heat and simmer gently for 20 minutes
-
Heat the rice according to pack instructions and add to the soup with the spinach and cook for a further 2 minutes
-
Serve sprinkled with the parsley and feta if using
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