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.



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

  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. With this simmering, add your rice to a pan of boiling water and cook for 20 minutes also until tender and then drain.
  4. Combine in one pan and serve together sprinkled with the parsley and feta if using.