Chickpea Soup

By Bailey1_

Ingredients

• 500 g cooked chickpeas – especially good with the giant Spanish ones in jars, just drain and rinse before using
• 1/2 -1 leek, sliced
• 100 – 150 g fresh spinach, if using large leaves, cut off stalks and roughly chop
• 1 small onion, chopped
• 1 teaspoon of crushed garlic – or to taste
• 1.25 litres vegetable stock
• 1/2 tablespoon smoked sweet paprika

Details

Servings 10
Adapted from fastmetabolismdiet.com

Preparation

Step 1

Put chickpeas, leek, onion, garlic and stock into a pan. Bring to boil then simmer for 10 mins. Add spinach and paprika and simmer for a further 5 mins. Enjoy – not quite as good as the original which includes oil but almost. Makes 12.5 standard portions (based on a 40g cooked pulses portion). Use as much veg as you like and increase/ decrease liquid depending on how soupy you want it. Even better the following day.