Chickpea and spinach soup, a simple, economical, tasty, and nutritious soup. A dish that warms the heart and more, comforting when served hot, but I can assure you that it is also delicious cold. I used dried chickpeas soaked overnight, but if you are in a hurry, canned chickpeas, drained and rinsed, are just fine, just like in the classic chickpea soup.
Let’s get to work and prepare the chickpea and spinach soup together.
OTHER RECIPES WITH CHICKPEAS
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 8 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing chickpea and spinach soup
- 18 oz dried chickpeas
- 6 cups vegetable broth
- 1 carrot
- 1 stalk celery
- 1 onion
- 7 oz tomato passata
- to taste salt and chili
- 7 oz spinach
- 3 tbsps extra virgin olive oil
- 1 tbsp chopped parsley
Tools
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- Pressure Cookers
Steps for preparing chickpea and spinach soup
Soak the chickpeas in cold water the night before. In the morning, drain and rinse them. After cleaning the vegetables, chop celery, carrot, and onion. Sauté the mix in the pot with a drizzle of oil and some broth. Add the chickpeas and let them flavor for a few minutes.
Pour in the hot vegetable broth, the tomato passata, close the pressure cooker, and cook for about 50 minutes from the whistle. If using a regular pot, double the cooking time.
After the time has passed, open the lid, add the washed and dried spinach, and close again. Cook for another 10 minutes. Adjust salt and chili, enrich with chopped parsley, and serve.
Storage
Store the chickpea soup in the fridge for a couple of days.
