Chickpea and spinach soup

Name: Chickpea and spinach soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 tbs olive oil; 1 large onion, chopped; 3 garlic cloves, finely chopped; 1 large bunch English spinach, stalks chopped, leaves shredded; 3 zucchini, chopped; 1 tsp ground cumin; 2 tbs tomato paste; 1-2 tbs harissa (recipe below), to taste; 2 x 400g cans chickpeas, rinsed, drained; 1.5L (6 cups) chicken stock; 1 tbs lemon juice; 6 small pita bread rounds, warmed; 20g unsalted butter, melted; 1 tbs toasted cumin seeds; 1/4 cup (18g) dried chilli flakes; 5 garlic cloves, roughly chopped; 2 tbs sweet paprika; 2 tsp coriander seeds; 1 tsp ground coriander

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Prep Time: 10 minutes

Cook Time: 20 minutes

Total: 30 minutes

Servings: 6

Cost: $11.23 /serving

Author : delicious. team

bread starter zucchini

Instructions

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Step 1

For the harissa, place chilli and add 1/4 cup (60ml) boiling water in a small bowl. Stand for 2 minutes. Meanwhile, place remaining ingredients in a mortar and pestle with 2 tsp sea salt and pound until a coarse paste. Add chilli and soaking liquid and mix until combined.

Step 2

Place oil in a large pan over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add garlic, spinach stalks, zucchini and ground cumin and cook, stirring, for 1-2 minutes until starting to soften. Stir in tomato paste and harissa and cook for 1-2 minutes. Add chickpeas and stock, bring to the boil, then reduce heat to medium and simmer for 20 minutes. Add spinach leaves and lemon juice, then simmer for 5 minutes or until leaves wilt.

Step 3

Meanwhile, brush warm pita breads with melted butter, top with cumin seeds and season with sea salt. Divide soup among bowls and serve with pita breads.

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