Ingredients
Quantities for 4 portions
Check ingredients as you prepare them. Changing portions resets the checks.
Method
- Soften the chopped onion and garlic in the olive oil over low heat for about 5 minutes, until translucent.
- Add the potato in 2 cm cubes and the paprika, stir for 1 minute and cover with 1.2 L of water. Season with the salt.
- Simmer for 15 minutes, until the potato gives way to a fork, then blend half the soup with a stick blender for creaminess.
- Add the tinned or jarred chickpeas, drained and rinsed. These are already cooked: dried chickpeas would need an overnight soak and about 1 hour of separate cooking. Let it simmer for 5 minutes.
- Stir in the spinach and cook for 2 to 3 minutes, just until it wilts. Serve.
Shopping tip
Jarred or tinned ready-cooked chickpeas save a lot of time. A poached egg on top turns it into a complete meal.
Where it fits in your week
Quick enough for a weeknight.
At the portions as written, there is enough for a second meal.
Based on the cook time and portions the recipe states.
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About this page
The photograph is AI-generated and illustrates the dish. It is not a record of a cook we carried out.
Times, portions and protein per portion are the recipe author's estimates, not laboratory measurements.