Smoked Paprika Chickpea, Spinach & Tomato Stew-Soup

Method

1. [Sauté Aromatics]: Heat olive oil in a heavy-bottomed pot over medium heat. Sauté the red onion and red pepper for 5 minutes until soft, then stir in garlic, La Vera paprika, and cumin for 1 minute until fragrant.

2. [Simmer Base]: Pour in chopped tomatoes, drained chickpeas, and vegetable stock. Bring to a gentle boil, then reduce heat and simmer uncovered for 12 minutes to allow the rich, smoky flavours to meld.

3. [Wilt Greens]: Stir through the fresh baby spinach and chopped coriander, simmering for 2 minutes until the spinach is completely wilted and vibrant green.

4. [Season and Serve]: Remove from heat, season with salt and black pepper to taste, and ladle into warm bowls.

Nutrition Facts

Per serving