Sweet potato, chickpeas and spinach soup
Ingredients:
1 medium sweet potato, cut into chunks
1 medium red pepper, deseeded and chopped
1 carrot chopped
1 red onion chopped
250 g chopped cherry tomatoes
400 g chickpeas
125 g baby spinach leaves
1 L vegetable stock low sodium
2 tbsp. Extra Virgin Olive oil
1 tsp. dry thyme
2 garlic gloves, chopped
parsley to decorate
Method:
- Soak the chickpeas over night. Rinse and bring to a boil in a pot of water. Cook until soft.
- Sauté the onion, pepper and carrot in a pot with some water for 5 min. Then add olive oil and garlic fry on medium heat for 2 min.
- Add the vegetable stock, chopped tomatoes and sweet potato. Bring to boil and simmer over low heat for 15 min, until the sweet potato are tender.
- Add the spinach and chickpeas and cook until the spinach is soft. Add thyme and decorate with parsley.
