
Velvety Chickpea and Spinach Soup
This creamy soup combines the plant-based protein of chickpeas with the fiber of fresh spinach for a highly satiating meal. It is prepared in just 25 minutes, making it the perfect base for a quick dinner. Pair it with a slice of whole-grain rye bread or a poached egg for extra protein.
- Total
- 25 min
- Difficulty
- Easy
- Cost
- Low
- Servings
- 2
Ingredients
- 400g cooked chickpeas
- 150g fresh spinach
- 1 medium onion, chopped
- 1 clove garlic, minced
- 500ml natural vegetable broth
- 1 tablespoon extra virgin olive oil
- Salt and black pepper to taste
Step-by-step method
- 01Sauté the onion and garlic in olive oil until slightly golden.
The full method is in the e-book
We've shown the first step. The remaining 5 steps, the tips and the full PDF come with the e-book.
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