Moroccan Chickpea and Spinach Soup
Fulfilling and hearty this Moroccan soup will be enjoyed any time of the year, especially this winter and with a little kick of spice to keep you that little bit warmer.
Servings: 4 people
Ingredients
- 2 tbsp. Olive Oil
- 3 Medium onions finely chopped
- 2 Garlic cloves crushed
- 1 ½ tsp. Ground cinnamon
- 1 tsp. Chilli powder
- 2 tbsp. Tomato Puree
- 150 g Dried Apricots chopped
- ½ Lemon zest and juice of
- 1 ½ litres Vegetable stock
- 250 g chickpeas tinned
- 200 g Fresh spinach finely shredded
Service
- 150 ml natural yoghurt
Instructions
- Heat the oil over a medium heat add the onions and cook gently for about 5 minutes.
- Add the garlic and spices and cook for a further 1 minute then add the tomato puree and cook for a few more minutes.
- Add the apricots, lemon rind and juice, stock and chickpeas. Cover and simmer gently for about 20 minutes until the chickpeas are tender.
- Remove from the heat and blend until smooth.
- Return to a clean saucepan and then stir in the spinach and cook for a further five minutes until the spinach has wilted.
- Season to taste and serve with a swirl of the natural yoghurt.