Soothing chickpea and spinach soup

A creamy soup, fragrant with rosemary and the nutty flavour of chickpeas that comes together in less than 15 minutes. Nutritionally this soup has it all — rosemary to fight inflammation, garlic for heart health and protection against infection, fibre to lower cholesterol and blood sugar, olive oil for healthy monounsaturated fat and antioxidants, and last but not least, a handful of spinach to bump up the iron and vitamin content.

Serves: 4-6 Keeps: 1 week refrigerated Freeze: 3 months

INGREDIENTS

2 × 400 g tins chickpeas 3 cloves garlic, crushed 2 tbsp extra virgin olive oil

1 tsp finely chopped fresh rosemary leaves, or ½ tsp dried rosemary Pinch chilli flakes

1 tbsp tomato purée or sun-dried tomato purée

½ litre strong vegetable stock 115-160 g pack of baby spinach

½ tsp salt

10 grinds black pepper Extra virgin olive oil or chilli oil to serve

METHOD

Rinse and drain the chickpeas, reserving a couple of tablespoons for garnishing the finished soup.

In a soup pan, gently heat the crushed garlic with the oil and rosemary for 2-3 minutes until fragrant.

Add the chilli flakes, tomato purée, chickpeas, and stock.

Simmer for 5 minutes, then purée the mixture until smooth, either in the pan with a stick blender, or in a blender or food processor.

Bring the soup back to a simmer, add the spinach and seasonings then bubble, uncovered, for 2-3 minutes until the spinach is wilted but still bright green.

Top each serving with a few chickpeas and a drizzle of extra virgin olive or chilli oil.

Tip: The soup may thicken on standing. If still very thick after reheating, thin it down slightly with a little hot stock or water.