Tuesday, 22 May 2012

Spinach soup with tahini and chickpeas



Normally I don't add salt to soups as I find that there is enough salt even in the reduced salt vegetable stock powder I usually use. However, the stock for this soup was home made without added salt.

500 g fresh spinach, washed
1 tin of organic chickpeas, drained
2-2.5 l vegetable stock
2 heaped tbsp of unsalted tahini
1 onion, finely chopped
2-3 garlic cloves, finely chopped
2 large handfuls of fine wholemeal oat flakes
extra virgin olive oil
freshly ground black pepper
sea salt
dried herbes des Provence

1. Heat the oil in a large saucepan and sauté the onion, garlic and herbs over a low to medium heat for about 5 minutes until softened but not browned.

2. Add the stock, oat flakes, tahini and half of the chickpeas. Season with pepper and salt and bring to the boil. Simmer for about 10 minutes until the oat flakes have softened.

3. Add the spinach and let it wilt. Then check the seasoning and blend.

4. After blending, check the seasoning again, add the remaining chickpeas and heat through.

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