Roasted chickpea soup with turmeric and spinach

Ingredients

• 2 cans chickpeas (about 400 g each), drained and rinsed
• 1 large onion
• 3 cloves garlic
• 1 tsp turmeric
• 1 tsp cumin
• 1/2 tsp paprika powder
• Pinch of cayenne pepper
• 1 liter vegetable stock
• 100 g fresh spinach
• Juice of 1/2 lemon
• 2 tbsp olive oil
• Salt and black pepper to taste
• Fresh coriander (optional, for garnish)

Instructions

1. 1

   Preheat the oven to 200°C. Drain and rinse a can of chickpeas and pat them dry with kitchen paper. Spread half of them on a baking sheet, drizzle with a little olive oil, season with salt, paprika powder and a pinch of cayenne. Roast for 20 minutes until crispy.Finely chop the onion and slice the garlic thinly. Heat a splash of olive oil in a large pan over medium heat. Sauté the onion for 3 minutes, then add the garlic and cook for another minute.Add the turmeric, cumin and a pinch of black pepper to the pan and stir well. Cook the spices for 1 minute to release their aroma.Add the remaining chickpeas and the vegetable stock. Bring to a boil and let simmer gently for 10 minutes.Partially blend the soup with a hand blender: intentionally leave some pieces whole for a pleasant texture. Add the spinach and stir until wilted, about 2 minutes.Taste and season with salt, pepper and a splash of lemon juice. Ladle the soup into deep bowls and serve topped with the crispy chickpeas and, if desired, some fresh coriander.