Chick Pea And Spinach Soup

Chick Pea And Spinach Soup

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Servings: 4
Calories: 547


  • 1 lb chick peas
  • 4 1/2 pints vegetable stock or chicken stock
  • 8 oz spinach
  • 1 small onion
  • 1 clove garlic
  • 1 small carrot
  • 1 celery stalk
  • 2 tbsp plain flour
  • 4 tbsp olive oil
  • 1 tbsp bicarbonate of soda
  • salt and black peppercorns


  • Start preparation a day in advance by soaking the chick peas in plenty of cold water to which the bicarbonate of soda has been added. The next day, drain them in a sieve and rinse well under running cold water; place in a saucepan with the stock. Cover, bring slowly to the boil and then simmer gently for 1 1/2 hours.
  • When the beans have been cooking for about 1 1/4 hours, wash the spinach, drain and cut into thin strips. Chop the peeled onion, garlic and carrot finely with the trimmed and washed celery and fry gently in 3 tbsp olive oil in a large, heavy-bottomed saucepan or flameproof casserole dish for 5 minutes, stirring with a wooden spoon.
  • Add the flour and stir continuously for 1 minute as it cooks. Add the shredded spinach, stir, draw aside from the heat and add about 8 fl oz (225 ml) of the cooking liquid from the chick peas, beating continuously to prevent lumps forming as the flour thickens the liquid.
  • Add the contents of this saucepan to the pan containing the cooked chick peas. Stir, cover and simmer very gently for a further hour over a very low heat.
  • Remove three ladlefuls (approx. 12 oz (350 g)) of the beans from the saucepan and reserve.
  • Put the remaining contents of the pan, liquid and beans, through the vegetable mill and return to the pan. Add the reserved, whole beans, season and serve.
Calories: 547 kcal
Carbohydrates: 59 g
Protein: 26 g
Fat: 24g
Saturated Fat: 4 g
Cholesterol: 16 mg
Sodium: 1648 mg
Potassium: 1304 mg
Fiber: 11 g
Sugar: 16 g
Vitamin A: 7916 IU
Vitamin C: 22 mg
Calcium: 141 mg
Iron: 6 mg
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