Spinach, sweet potato and chickpea soup
prep: 10 minutes
cook: 30 minutes
serving: 4
Nutrition Facts
each serving
KCal
200
Carbs
26.5g
fiber
7.7g
Protein
7g
Fat
5.6g
Saturates
2.2g
Sugars
8g
Salt
0.5g
Fruit/Veg Portion
1
Ingredients
all 13 types- 2tsp olive oil
- 1 onion, peeled and diced
- 1 medium red pepper, cored, deseeded and chopped
- 2 large carrots, peeled and diced
- 2 garlic cloves, peeled and finely chopped
- 1/4tsp ground allspice
- ½ or 1 scotch bonnet chilli, deseeded and finely chopped – see Cook’s tip
- 1 medium pink-fleshed sweet potatoes,peeled and cut into chunks
- 1 tbsp fresh chopped thyme or 1tsp dried thyme
- 1 litre vegetable stock, made usinglow-salt stock cubes
- 400g can chopped tomatoes
- 400g can chickpeas, rinsed and drained
- 125g baby spinach leaves
Directions
3 steps in totalStep 1
Heat the oil in a large saucepan and fry the onion, red pepper and carrots over a medium heat for 4–5 minutes stirring occasionally until softened. Add the garlic, allspice and chilli and fry for 1–2 minutes stirring constantly.
Step 2
Stir in the sweet potato, thyme, vegetable stock and chopped tomatoes. Bring to the boil, cover and simmer over a low heat for 15 minutes until the sweet potatoes are tender.
Step 3
Stir in the chickpeas and baby spinach leaves and cook for 1–2 minutes until the spinach has just wilted and the chickpeas are warmed through. Season to taste with freshly ground black pepper.
PRINT
I MADE IT
