Home Recipes Spicy Chickpea, Spinach & Rice Soup

Spicy Chickpea, Spinach & Rice Soup

From Tilda Kitchen

  • 0 - 30 Minutes
  • Easy
  • Serves 4

Spicy rice and spinach soup with chickpeas, tomato and peri peri.




  • 2 pouches Tilda® Ready to Heat Peri Peri Rice
  • 1 Tbsp olive oil
  • 1 cup onion, thinly sliced
  • 2 tsp garlic, minced
  • 2 tsp smoked paprika
  • 2 14-oz cans chickpeas, drained and rinsed
  • 1 can chopped tomatoes
  • 5 cups vegetable stock
  • 5 cups spinach leaves
  • 2 Tbsp vegetarian feta-style cheese (optional if vegan)
  • 2 Tbsp parsley, chopped

  1. Heat the oil in a large saucepan over medium heat 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 2 more minutes.
  3. Add the stock and bring to the boil, reduce heat, and simmer gently for 20 minutes.
  4. Meanwhile, heat the Tilda® Ready to Heat Peri Peri Rice according to package instructions.
  5. When soup has finished simmering, add the rice to the pot.
  6. Serve the soup garnished with feta, if using, and parsley.