Preparation Time:
30
minutes
Cooking time:
90
minutes
Energy level per serving:
unknown
Saturated fat level per serving:
unknown
Carbohydrates level per serving:
unknown
Gi level per serving:
unknown
Number of servings:
10
This recipe has been visited
6906
times
Delicious soup - inspired by one on offer at my local soup shop. Its very warming and big on flavour. Brilliant for cold winter lunches -I've slightly guessed at times/weights - but even my dad likes it and he normally runs a mile from soup!
Posted by:
shortround
on
26 March 2008
Cooking Steps:
Soak the chickpeas overnight. Cook them with at least 1 litre of water for three hours until soft (check while cooking to ensure they don't boil dry) but DO NOT salt the water at this stage.
Cook the onions and thyme in the olive/rapeseed oil on medium heat until the onion has softened.
Add the garlic, tahini (if you are including it), cumin, chilli/paprika, tomatoes, bay leaf, salt and sherry, turn up the heat a little and cook for 15 minutes or so.
Add the cooked chickpeas and the stock/liquid from tomatoes and/or chickpeas and simmer for around 30-40 mins.
This step is optional if you prefer your soup chunky:
Remove from heat and puree soup either with a hand/immersion blender or in a food processor and then put back on low/medium heat.
About five minutes before serving, add the spinach leaves (cut small enough that they don't drip over the spoon down your chin when eating) and cook five minutes more.
Taste and season with salt and pepper.
Serve with rolls or flatbreads.