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Soups & creams
Chickpea and spinach soup
Nutritious chickpea and spinach soup with a spiced sofrito.
VegetarianVeganGluten-free
Ingredients
- 400 g cooked chickpeas
- 200 g fresh spinach
- 1 onion
- 3 garlic cloves
- 200 g crushed tomato
- 1 teaspoon cumin
- 1 teaspoon sweet paprika
- 900 g vegetable stock
- 30 g extra virgin olive oil
- Salt to taste
Step-by-step
Choose your robot:
- Put the onion and garlic in the mixing bowl and chop 4 sec/speed 5.
- Add the oil and saute 7 min/120°C/spoon speed.
- Add the tomato, the cumin and the paprika and saute 3 min/100°C/spoon speed.
- Add the stock and half of the chickpeas and set 8 min/100°C/speed 1.
- Blend 30 sec/speed 6 to thicken the broth slightly.
- Add the rest of the chickpeas and the spinach and cook 6 min/100°C/reverse/spoon speed.
- Adjust the salt and serve hot.
Tips
- Blending part of the chickpeas gives body to the soup.
- A poached egg on top turns it into a one-dish meal.
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