I love soups! They are generally easy and quick to make, all in one pot, bursting with flavors and a great way to expose your children to new ingredients without them even realizing it. My kids aren’t so keen on wilted spinach so instead of adding it to the soup earlier on I just scatter it over right before serving so that the spinach stills keeps its texture. And, although canned chickpeas have a slightly lower nutritional value than dried ones they still are a great source of protein, particularly for vegetarians, and a nutritional powerhouse in general boasting 10 different vitamins, multiple essential minerals, healthy fats and lots of fiber. And if you are not sure whether your family will like the texture of chickpeas just puree the soup to your desired consistency.
Chickpea, tomato and spinach soup (serves 4)
1 tbsp olive oil
1 onion, diced
4 cloves garlic, crushed
1 tbsp paprika
1 tsp cumin, ground
1 tsp coriander, ground
1/4 tsp cayenne pepper (optional, if you like it spicy)
2 bay leaves
1x15oz can diced tomatoes
2x 15oz cans chickpeas, drained and rinsed
4 cups (1l) vegetable stock
sea salt and cracked black pepper
4 handfuls spinach leaves
Heat the oil in a large pot over medium heat and cook the onions and garlic for a few minutes or until softened. Add the paprika, cumin, coriander, bay leaves and, if you like it spicy, the cayenne pepper. Allow to cook for a minute or so. Next add the tomatoes, chickpeas and stock and bring to a boil. Reduce the heat, cover and allow to cook about 20 minutes until the flavors have blended and the vegetables are soft. Season to taste with salt and pepper and more spice if needed. To serve ladle the soup in bowls, top each one with a handful of spinach leaves and stir through.
