Red pepper, spinach and chickpea soup

Ingredients

• 150 g cooked chickpeas
• 1 tablespoon olive oil
• 8 scallions
• 1 red bell pepper
• 1 garlic clove
• 1 teaspoon cumin
• 375 ml crushed tomatoes
• 750 ml vegetable broth
• 2 teaspoons vinegar
• 1-2 teaspoons sugar
• 100 g spinach leaves

Missing an ingredient?

• What to use instead of olive oil
• What to use instead of sugar
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• What to use instead of red bell pepper
• What to use instead of canned tomatoes

Instructions

1. Finely chop the scallions and crush the garlic.
2. Heat the oil in a large pot and add the scallions. Lower the heat and cook them gently for 3 minutes, covered.
3. Meanwhile, remove the seeds and membrane from the pepper and cut it into small pieces.
4. Add the pepper, garlic and cumin to the pot and cook for 1 minute.
5. Add the crushed tomatoes and broth and, when it comes to a boil, lower to a simmer and cook for 10 minutes.
6. Add the chickpeas, vinegar and sugar, and simmer for 5 more minutes.
7. Add the spinach, season to taste and take it off the heat when it starts to wilt.

Nutrition facts

Approximate, per serving (about 359 g). Calculated with data from USDA FoodData Central.