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Chickpea Soup with Spinach
Preparation info
- Serves
Four to Six
- Difficulty
Easy
Appears in
Published 2016
Chickpeas form part of the staple diet in the Balkans and Mediterranean, used either whole or ground. The flavours can be varied according to whichever taste you prefer – cumin is particularly delicious with chickpeas.
Ingredients
500 g 1¼ lb 3½ cups 2
Method
- Place the chickpeas in a bowl of cold water and leave overnight. The next day, drain them well and place in a large pan with the stock.
- Bring to the boil, then reduce the heat and cook gently for about 55 minutes. Add the garlic, potatoes, olive oil and seasoning and cook for a further 20 minutes.
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