Italian Chickpea, Spinach, & Rice Soup
From Tilda Kitchen
- 31 - 60 Minutes
- Serves 4
Warming rice and spinach soup with smoked paprika, garlic, and tomatoes, with chickpeas and spinach.
4 servings Tilda Pure Basmati
1 tbs olive oil
1 large onion, sliced
2 garlic cloves, crushed
2 tsp sweet smoked paprika
2 14-oz cans chickpeas, drained and rinsed
1 can chopped tomatoes
5 cups vegetable stock
5 cups spinach leaves
2 tbs vegetarian feta-style cheese (optional if vegan)
Handful chopped parsley
- 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. With this simmering, add your rice to a pan of boiling water and cook for 20 minutes also until tender and then drain.
- Combine in one pan and serve together sprinkled with the parsley and feta if using.