IRRESISTIBLE Creamy Chickpea Soup | HEALTHY Gluten Free + Vegan Recipe

By Spain on a Fork · 30 min

Ingredients

Instructions

1. Heat 2 tbsp (30 ml) extra virgin olive oil in a large frying pan over medium heat.
2. Roughly chop the onion, garlic and leek, and cut the peeled carrot into small chunks.
3. Add the vegetables to the hot pan and stir every 1 to 2 minutes. After 6 to 7 minutes, when lightly sautéed, add the paprika and cumin, stir quickly, then take off the heat and set aside.
4. Meanwhile, blend the chickpeas with their liquid from the can until smooth, using a hand blender, food processor, stand blender or nutribullet.
5. When the vegetables are cool enough to handle (about 5 minutes), add them to the chickpea puree, season generously with sea salt and black pepper, and blend until smooth.
6. Return the mixture to the same pan over low-medium heat. Whisk in 1/2 cup to 1 cup (120 to 240 ml) water until creamy, then simmer.
7. While the soup simmers, heat 2 tbsp (30 ml) olive oil in a separate pan over medium heat.
8. After a couple of minutes, add the spinach in batches so the pan is not crowded. Toss with the oil until wilted, then season with sea salt and black pepper and take off the heat.
9. Ladle the soup into shallow bowls, top with the sautéed spinach, add a few canned chickpeas and serve.

Summarized from Spain on a Fork's video. Watch it for the details.

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