Warm up with this delicious and nutritious Chickpea and Spinach Soup! This one-pot recipe is packed with wholesome ingredients like brown rice, chickpeas, fresh spinach, tomato sauce, onions, garlic, and aromatic dill weed. Perfect for a cozy lunch or dinner, this soup is easy to make, healthy, and bursting with flavor. Whether you’re looking for a vegan meal or just something hearty and comforting, this recipe has you covered. Watch now and learn how to make this satisfying soup step by step!

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Ingredients:

1 cup (200 grams) brown rice
2-3 tablespoons olive oil
1 1/2 cups (200 grams) onion
1 teaspoon salt
6 garlic cloves
16 ounces (454 grams) tomato sauce
10 ounces (284 grams) Baby Spinach
4 cups (1 liter) water. (Vegetable stock can be substituted)
1/4 teaspoon Red Pepper Flakes (Optional)
2 – 15.5 ounces (540 ml) cans chickpeas
6 to 7 sprigs (15 grams) fresh dill weed
Salt and Pepper to taste

Instructions:

Wash and rinse brown rice and cover with water to soak for 1 hour.
Heat dutch oven or pot then add 2-3 tablespoons olive oil.
Add onion and salt to pot. Cook 5-6 minutes until soft.
Add garlic and chili flakes. Sauté 30 seconds to 1 minute.
Add tomato sauce. Diced tomatoes can be substituted.
Add spinach in thirds stirring until wilted.
Add rice, chickpeas, water and dill to the pot.
Bring to a boil. Reduce heat to low cover with lid and cook on low until rice is done.
Uncover and cook another 5 minutes.

Garnish with black pepper, lemon, olive oil, and parsley.

Music provided by @Havoc_Otter

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