Home Recipes Italian Chickpea, Spinach and Rice Soup

Italian Chickpea, Spinach and Rice Soup

  • 31 - 60 Minutes
  • Easy
  • Serves 4

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



  • 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

  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. Heat the rice according to package directions and add to the soup with the spinach and cook for a further 2 minutes
  5. Serve sprinkled with the parsley and feta, if using

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