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Eastern European Chickpea Soup

Serves Serves 4-6

Per Serving: Calories 266kCal | Protein 13g | Fat 7g | Carbohydrates 41g

Suitable for: Light Meal Phase 2/3

INGREDIENTS

Ingredients

  • 5 cups dried chickpeas, soaked overnight
  • 9 cups (2.25 l) Vegetable Stock
  • 3 large potatoes, cut into bite-sized  chunks
  • ¼ cup (60ml) olive oil
  • 300g spinach leaves, rinsed
  • Salt and freshly ground black pepper to taste.

INSTRUCTIONS

Instructions:

  1. Drain the chickpeas and rinse under cold water. Place in a large pan with the vegetable stock. Bring to the boil, then reduce the heat to a gentle simmer and cook for about 1 hour.
  2. Add the potatoes and olive oil and season with salt and pepper to taste. 
  3. Cook for 20-30 minutes, until the potatoes are just tender.
  4. Add the spinach 5minutes before the end of the cooking time.

To serve: Ladle the soup into individual warmed bowls, and serve immediately.



NOTES

Chickpeas, potatoes and spinach make this soup so filling that it can be used either for a Light meal or a larger portion, for a Main meal.

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