• Brittany Aldridge

Spinach & Chickpea Soup

This satisfying soup is nutritious and super delicious. It’s a perfectly balanced spinach filled broth, with wholesome chickpeas and a beautiful sourness from greek yoghurt. The key ingredient for this recipe is time, as the longer you leave it on the stove the more flavour the broth develops.

This recipe is part of my Healthy & Delicious Under $10 Week - my Spinach & Chickpea Soup comes in at a total price of $9.35 to make and serves 8 people!


To make this vegan, simply substitute the Greek yoghurt at the end for cashew yoghurt, avocado mousse with lemon, or silken tofu and crispy shallots!


INGREDIENTS

  • 4 tablespoons of extra virgin olive oil

  • 1 large brown onion

  • 1 carrot

  • 1 garlic clove

  • 1 lemons juice and rind

  • 1 500gram packet of dried chickpeas

  • 2 teaspoons of ground turmeric

  • 2 teaspoons of Italian herbs

  • 1 teaspoon smoky paprika

  • 1 teaspoon chilli flakes

  • water

  • salt

  • freshly cracked black pepper

  • 1 250gram packet of frozen spinach

  • 1 cup of Greek Yoghurt, for serving

INSTRUCTIONS

  • Rinse the dried chickpeas in cold water and discard any chickpeas that are discoloured. Drain and set aside.

  • In a large pot or dutch oven warm oil over a medium heat. Add the onion, carrot, spices and herbs and cook, stirring occasionally, until the onion is soft and translucent, about 7 minutes. Add the dried chickpeas and 7 cups of water then season generously with salt and pepper.

  • Juice the lemon and set aside. Add the lemon rind to the pot, give it a stir then bring to the boil. Reduce heat to medium - low, cover and let simmer for around 2 hours.

  • When the soup has reduced substantially, and the chickpeas are soft, give the soup a taste and check for seasoning. Remove and discard the lemon rind. Stir in the frozen spinach and the lemon juice and simmer for a further 5 minutes.

  • Serve in bowls with large dollops of Greek yoghurt and enjoy!

Notes: This soup will keep in the freezer in an airtight container for 3 months, and in the fridge for a week.

Price Breakdown:

  • 4 tablespoons of extra virgin olive oil - $1.20 ($9 for 1L)

  • 1 brown onion - $0.54

  • 1 carrot - $0.37

  • 1 garlic clove - $0.15 (1 bulb is $1.50)

  • 1 lemon - $0.90

  • 1 500gram packet of dried chickpeas - $1.80 for 500gram packet

  • 2 teaspoons of ground turmeric - $0.45 (1 jar $1.90)

  • 2 teaspoons of Italian herbs - $0.30 (1 jar $1.98)

  • 1 teaspoon smoky paprika - $0.15 (1 jar $2.50)

  • 2 teaspoons chilli flakes - $0.53 (1 jar $2.20)

  • 1 250 gram packet of Frozen Spinach - $0.98

  • 1 cup of Greek Yoghurt $1.94 (1 1kg tub $3.90)

  • Pantry Staples: salt and freshly cracked black pepper

  • Total: $9.35 and serves 8

*all prices are in $AU, and averages based on availability at time of recipe development and geographical region (Sydney, Australia)



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