Mexican-inspired Chickpea Soup
PREP 5 MIN•COOK 35 MIN
Dan is taking inspiration from Mexico with this hearty, nourishing and protein-packed soup. Ideal for feeding the family or stocking the fridge for the week ahead, you're guaranteed to be making this one on repeat. Plus you can easily sub in any beans, greens or other veg that you have on hand.
Number of servings
1 tsp olive oil
1 1⁄2 brown shallots (or 1 onion) diced
1 celery stalk diced
1 1⁄2 carrots (medium) diced
1 garlic clove minced
1 1⁄2 tsp Mexican spice mix (a mix of ground cumin, paprika & chilli) or to taste
salt & pepper, to taste
1 tin of chickpeas (400g tin) drained & rinsed
1 tin of black beans (400g tin) drained & rinsed
1L vegetable stock
1 cup (40g) baby spinach leaves
1 1⁄2 sprigs of fresh coriander roughly chopped
2 corn tortillas, small (25g ea) (or wheat) warmed
Add oil to a large pot and saute shallots, celery, carrots and garlic over low heat for 6-8 minutes or until tender.
Add spice, season with salt and pepper, and stir for a minute or two.
Add chickpeas and black beans and stir to thoroughly coat, mashing some of the beans to help thicken the soup as it cooks.
Add stock and bring to the boil. Reduce to a simmer, cover and cook for 20-25 minutes, stirring occasionally.
Add spinach leaves and stir until just wilted and adjust seasoning.
Divide between bowls, top with coriander and serve with warm tortillas.
1778 kJ / 425 cals
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