Chickpea, Spinach and Mushroom Soup

[Guest guest]

Chickpea, Spinach and Mushroom Soup

 

 

4 tsp olive oil

1 small red Spanish onion, chopped

300 g (10 1/2 oz) baby mushrooms, sliced

425 g (15 oz) canned tomatoes

425 g (15 oz) can tomato puree

620 g (22 oz) canned chickpeas (garbanzos), rinsed, drained

1 litre (4 cups) vegetable stock

4 tsp chopped fresh parsley

1 teaspoon seasoned pepper

1 bunch (about 40 leaves) English spinach, shredded

 

 

1. Heat oil in pan, add onion and mushrooms, cook, stirring, until

onion is soft.

 

2. Add undrained crushed tomatoes, puree, chick peas, stock, parsley

and pepper, simmer, uncovered, 20 minutes.

 

3. Add spinach, stir until heated through.

 

 

Serves 4 to 6.