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Chickpeas soup with spinach

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Servings: 1


  • 1 medium sized red oninon
  • a carton of organic chickpeas
  • 3 cloves of garlic
  • 2-3 tbsp rapeseed oil
  • 1 tsp olive oil
  • 2-3 tbsp of natural yoghurt
  • a pinch of salt
  • half of a lemon


  • Prepare your ingredients: chop the onion, chop the garlic, wash the spinach and open a carton of chickpeas.
  • Fry the onion on a 2-3 tbsp rapeseed oil on medium heat for a couple of minutes in a tall saucepan.
  • Add 2 cloves of garlic and leave it for another 30 seconds, stirring regularly.
  • Add a carton of chickpeas and leave that to cook for a couple of minutes.
  • Add spinach, cover with a lead and leave the steam to soften the spinach. Add some extra water if necessary.
  • Spinach only needs to cook for a couple of minutes. Stir the spinach into the soup while cooking.
  • Take off the heat.
  • Prepare the yoghurt sauce: mix together 1 clove of garlic, 2-3 tbsp of natural yoghurt, 1 tsp olive oil and a pinch of salt.
  • Serve the soup with the yoghurt sauce on top.