Chick Pea And Spinach Soup
Cozy Up with a Bowl of Chick Pea and Spinach Soup!
As the days get shorter and the temperatures drop, there’s nothing quite like a warm, comforting bowl of soup. Today, we’re sharing a delightful recipe for Chick Pea and Spinach Soup – a Mediterranean-inspired dish packed with flavor and goodness. This soup is not only incredibly tasty but also wonderfully healthy, providing a good source of protein, fiber, and essential vitamins.
This recipe leans into classic Mediterranean flavors, offering a hearty and satisfying meal perfect for lunch or dinner. The combination of creamy chickpeas and vibrant spinach creates a beautiful color and texture, while the gentle simmer allows the flavors to meld together beautifully. It’s a fantastic option for vegetarians and vegans, and easily adaptable to suit your preferences.
What makes this Chick Pea and Spinach Soup special?
- Hearty & Filling: The chickpeas provide a substantial base, making this soup a complete meal.
- Nutrient-Rich: Spinach is a powerhouse of vitamins and minerals, adding a healthy boost to every spoonful.
- Mediterranean Flavors: Enjoy the taste of the Mediterranean with this flavorful and aromatic soup.
- Easy to Make: While it requires a little advance preparation (soaking the chickpeas), the actual cooking process is straightforward.
Tips for the Best Soup:
- Soaking the Chickpeas: Don’t skip the overnight soak! This helps soften the chickpeas and reduces cooking time. It also makes them easier to digest.
- Blending for Smoothness: For a truly creamy texture, blend the soup thoroughly after cooking. You can use an immersion blender or a regular blender (be careful when blending hot liquids!).
- Adjusting the Consistency: If the soup is too thick, add a little more stock. If it’s too thin, simmer for a few more minutes to allow it to reduce.
- Spice it Up: Feel free to add a pinch of red pepper flakes or a dash of your favorite hot sauce for a little extra heat.
Serving Suggestions:
Serve this Chick Pea and Spinach Soup with a crusty bread for dipping, a side salad, or a sprinkle of fresh herbs like parsley or dill. A drizzle of olive oil adds a lovely finishing touch.
Frequently Asked Questions:
Q: Can I use canned chickpeas instead of dried?
A: Yes, you can! If using canned chickpeas, use about 2 (15-ounce) cans, drained and rinsed. Reduce the simmering time to about 30 minutes.
Q: Can I freeze this soup?
A: Yes, this soup freezes well. Allow it to cool completely before transferring it to airtight containers or freezer bags. It will keep in the freezer for up to 3 months.
Q: Is this soup vegan?
A: Yes, this recipe is naturally vegan.
Q: What kind of stock should I use?
A: Vegetable stock is preferred for a vegan option, but chicken stock can be used for a richer flavor.
Q: Can I add other vegetables to this soup?
A: Absolutely! Feel free to add other vegetables like carrots, celery, or potatoes to customize the soup to your liking.
Enjoy this comforting and flavorful Chick Pea and Spinach Soup – a perfect way to warm up on a chilly day!
Chick Pea And Spinach Soup
Ingredients
- 1 lb chick peas
- 4 1/2 pints vegetable stock or chicken stock
- 8 oz spinach
- 1 small onion
- 1 clove garlic
- 1 small carrot
- 1 stalk celery
- 2 tbsp plain flour
- 4 tbsp olive oil
- 1 tbsp bicarbonate of soda
- salt and black peppercorns to taste
Instructions
- Start preparation a day in advance by soaking the chick peas in plenty of cold water to which the bicarbonate of soda has been added. The next day, drain them in a sieve and rinse well under running cold water; place in a saucepan with the stock. Cover, bring slowly to the boil and then simmer gently for 1 1/2 hours.
- When the beans have been cooking for about 1 1/4 hours, wash the spinach, drain and cut into thin strips. Chop the peeled onion, garlic and carrot finely with the trimmed and washed celery and fry gently in 3 tbsp olive oil in a large, heavy-bottomed saucepan or flameproof casserole dish for 5 minutes, stirring with a wooden spoon.
- Add the flour and stir continuously for 1 minute as it cooks. Add the shredded spinach, stir, draw aside from the heat and add about 8 fl oz (225 ml) of the cooking liquid from the chick peas, beating continuously to prevent lumps forming as the flour thickens the liquid.
- Add the contents of this saucepan to the pan containing the cooked chick peas. Cover, and simmer gently for 15 minutes.
- Remove from heat and blend or process until smooth. Return to the pot and heat through.
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