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Italian Chickpea, Spinach and Rice Soup

Warming rice-based soup with smoked paprika, garlic and tomatoes, chickpeas and spinach.

  • 31 - 60 Minutes
  • Easy
  • Serves 4

This recipe uses:

Jasmine Rice

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Italian Chickpea, Spinach and Rice Soup

Method

Ingredients

Ingredients

  • 1 1/4 cup Tilda Jasmine rice
  • 1 tbsp olive oil
  • 1 large onion, sliced
  • 2 garlic cloves, crushed
  • 2 tsp sweet smoked paprika
  • 2 cans chickpeas, drained and rinsed
  • 1 can chopped tomatoes
  • 5 cups vegetable stock
  • 5 cups spinach leaves
  • 1/3 cup vegetarian feta style cheese (optional if vegan)
  • Handful chopped parsley

How to make Italian Chickpea, Spinach and Rice Soup

  1. Heat the oil in a large saucepan and gently cook the onion and garlic for 5 minutes

  2. Add the paprika and cook for 2 minutes, then add the chickpeas and tomatoes and cook for a further 2 minutes

  3. Add the stock and bring to the boil, reduce heat and simmer gently for 20 minutes

  4. Boil rice for 10 minutes, drain the water and add to the soup with the spinach and cook for a further 2 minutes.

  5. Serve sprinkled with the parsley and feta, if using