Skip to content

Rustic chickpea & spinach soup

September 20, 2009

Rustic, very rustic.

This is a Casa Moro recipe


Given to me by my lovely friend Adam

You’ll need

  • 2 x tins of chickpeas
  • 150ml of olive oil
  • 300g of washed chopped spinach
  • 75g of white bread, no crusts
  • 3 garlic cloves
  • 3/4 teaspoon of ground cumin
  • 2 tbsp fresh oregano
  • 1 small dried chilli
  • 1 tbsp red wine vinegar
  • 800ml of water
  • 60 threads of saffron infused in a dash of water
  • 1/2 tsp paprika
  • salt and pepper

To cook

In a large saucepan heat the 2 tbsp of oil, when hot add the spinach with some salt and pepper and cook unto it’s soft. Set aside. Heat the rest of the oil and fry the bread and garlic and cumin until golden. Then add oregano and chilli and cook a little longer. Mash it into a paste or blend it, along with the vinegar. Next, put the bread back in the saucepan and add the chickpeas, water, saffron, paprika and simmer for 10 minutes.You can either blend it for a smooth soup, half blend it, or keep the chickpeas whole (I go for a half blend). Stir the spinach back in, season and serve.

You may also like

Red lentil and brown rice soup with feta

Indian inspired roast garlic and pumpkin soup

Spicy chicken soup with couscous

No comments yet

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: