30-Minute Chickpea Soup

By Spice Bangla · 30 min

Ingredients

Instructions

1. Heat olive oil in a saucepan over medium heat. Add the minced onion and sauté for 3–4 minutes.
2. Stir in the garlic, lemon zest and chili flakes and cook briefly for 1–2 minutes.
3. Add the diced carrot and cook for 3–4 minutes, until it starts to soften.
4. Stir in the tomato paste, then add the diced potatoes and mix well.
5. Season with salt, black pepper, oregano, cumin, coriander and paprika, and stir to coat the vegetables.
6. Add the boiled chickpeas and stir them in. Pour in the vegetable stock and stir well.
7. Bring to a boil, then cover and simmer on medium-low heat for 15 minutes.
8. Remove the lid and ladle half the soup into a jar. Add the milk and blend with a hand blender until smooth and creamy, then pour it back into the pot and stir.
9. Add the baby spinach and cook for 2 minutes.
10. Stir in the lemon juice and turn off the heat. Garnish with chopped parsley and serve warm.

Summarized from Spice Bangla's video. Watch it for the details.

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