Home Recipes Italian Chickpea, Spinach & Rice Soup

Italian Chickpea, Spinach & Rice Soup

From Tilda Kitchen

  • 31 - 60 Minutes
  • Easy
  • Serves 4

Warming rice and spinach soup with smoked paprika, garlic and tomatoes, with chickpeas and spinach.



  • 120g Tilda Pure 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

  1. Heat the oil in a large saucepan and gently cook the onion and garlic for 5 minutes
  2. Add the paprika and cook for 2 minutes, then add the chickpeas and tomatoes and cook for a further 2 minutes
  3. Add the stock and bring to the boil, reduce heat and simmer gently for 20 minutes
  4. 10 minutes before serving, cook the rice for 10 minutes, strain and add to the soup with the spinach and cook for a further 2 minutes on a low heat.
  5. Serve sprinkled with the parsley and feta if using