Warming rice and spinach soup with smoked paprika, garlic and tomatoes, with chickpeas and spinach.
Ingredients
Method
250g Easy cook long grain Tilda rice
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
- 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
- Boil rice for 10 minutes, drain the water and add to the soup with the spinach and cook for a further 2 minutes
- Serve sprinkled with the parsley and feta if using
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