Italian Chickpea, Spinach & Rice Soup

Name: Italian Chickpea, Spinach & Rice Soup
Cook time: 30 min
Total time: 30 min
Yield: Serves 4
Ingredients: 250g Easy cook long grain Tilda rice; 1 tbsp olive oil; 1 large onion, sliced; 2 garlic cloves, crushed; 2 tsp sweet smoked paprika; 2 x 400g cans chickpeas, drained and rinsed; 1 can chopped tomatoes; 1.2 litres vegetable stock; 150g spinach leaves; 30g vegetarian feta style cheese (optional if vegan); Handful chopped parsley

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

31 - 60 Minutes
Easy
Serves 4

This recipe uses:

Easy Cook Long Grain Rice

Where to buy

Ingredients

250g Easy cook long grain Tilda rice
1 tbsp olive oil
1 large onion, sliced
2 garlic cloves, crushed
2 tsp sweet smoked paprika
2 x 400g cans chickpeas, drained and rinsed
1 can chopped tomatoes
1.2 litres vegetable stock
150g spinach leaves
30g vegetarian feta style cheese (optional if vegan)
Handful chopped parsley

How to make Italian Chickpea, Spinach & Rice Soup

Heat the oil in a large saucepan and gently cook the onion and garlic for 5 minutes
Add the paprika and cook for 2 minutes, then add the chickpeas and tomatoes and cook for a further 2 minutes
Add the stock and bring to the boil, reduce heat and simmer gently for 20 minutes
Boil rice for 10 minutes, drain the water and add to the soup with the spinach and cook for a further 2 minutes
Serve sprinkled with the parsley and feta if using