Although I expected to make more of a brothy soup then a thick one, it still turned out pretty
chunky! I’m not sure how I worked that one out but I don’t really mind.

Is this more a curry than a soup? I’m sure a lot of people are asking…possibly so, but it still a winter comfort food that goes down oh so well!

Serves:

• Six large cups

Ingredients:

• 2 cans organic chickpeas including water
• zest of one medium lemon grated
• 1 tab of massel chicken style vegetarian stock
• 2 frozen tabs of spinach
• 1/2 can diced tomatoes, peeled
• 2 bay leaves
• 1 tsp imitation saffron powder
• 1 tsp cumin
• salt and pepper
• 2 cloves garlic
• 1 carrot thinly sliced
• 1 onion thinly sliced
• 1 stick celery thinly sliced
• 1 tsp olive oil
• 1 can of water (using chickpea can)

Instructions:

1. Saute onion, celery and garlic in a little olive oil. Season with salt and pepper.
2. Once clear and soft, add the stock with chickpeas and all water. Add the rest of the spices here and wait until boil.
3. Add the rest of the ingredients and simmer for at least 25mins, adding more water if necessary.