The chickpea and spinach soup with potatoes and cherry tomatoes is a heartwarming dish. In autumn and winter, soups are among the recipes I make most often; with a few simple ingredients, you can serve a tasty and nutritious dish that the whole family will love. This is definitely one of my favorites, the chickpea and spinach soup is simple, delicious, and very creamy, thanks to a little trick, it’s even more flavorful with cherry tomatoes and potatoes, delicious on its own and perfect to accompany with some delicious croutons!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 3 cups water (or vegetable broth)
- 1 lb cooked chickpeas, boiled
- 3.5 oz spinach
- 10 cherry tomatoes
- 3 tablespoons extra virgin olive oil
- 1 potato (medium)
- 1 onion
- 1 leaf bay leaf
- to taste salt
Steps
The chickpea and spinach soup is very simple and quick to prepare; first, put the extra virgin olive oil in a pan and sauté the chopped onion.
Add the potato cut into small cubes, the cherry tomatoes cut in half, and let them flavor for a few seconds. Add the pre-cooked chickpeas, salt, and give a quick stir, then add the water (or vegetable broth, I used my homemade stock cube), a bay leaf, and cook, covered, for about 30 minutes.
Once cooked, turn off the heat and blend a portion of the soup directly in the pot to make it creamy (use an immersion blender). Add the cleaned and well-dried spinach and cook the chickpea and spinach soup for a couple of minutes, just enough time to wilt them and integrate with the rest of the ingredients.
Notes:
The chickpea and spinach soup with potatoes and cherry tomatoes can be stored in the fridge for 2-3 days. If you like, you can also add a carrot.
Other soup recipes HERE
