Method
Ingredients
Ingredients
- 1 sachet 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
How to make Italian Chickpea, Spinach and Rice Soup
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Heat the oil in a large saucepan and gently cook the onion and garlic for 5 minutes
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Add the paprika and cook for 2 minutes, then add the chickpeas and tomatoes and cook for a further 2 minutes
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Add the stock and bring to the boil, reduce heat and simmer gently for 20 minutes
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Heat the rice according to package directions and add to the soup with the spinach and cook for a further 2 minutes
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Serve sprinkled with the parsley and feta, if using
