Spiced Vegetable & Chickpea Soup

• Olive oil(2 tbsp)
• Onion(1)
• Carrot(2)
• Celery(2)
• Garlic(4 cloves)
• Tomato paste(2 tbsp)
• Cumin(2 tsp)
• Paprika(2 tsp)
• Turmeric(1 tsp)
• Cinnamon(½ tsp)
• Canned Chickpeas(2)
• Canned tomatoes(1)
• Potato(2)
• Courgette(1)
• Vegetable Broth(1 L)
• Bay leaf(1)
• Salt(1½ tsp)
• Black pepper(½ tsp)
• Spinach(120 g)
• Lemon(1)
• Flat Leaf Parsley(15 g)optional

Method

1. 1

   Dice the {Onion}, {Carrot}, {Celery}, and {Potato}. Slice the {Zucchini}, mince the {Garlic}, drain the {Chickpeas}, and roughly chop the {Fresh parsley}.

   ~13 min

2. 2

   Heat the {Olive oil} in a large pot over medium heat. Add the {Onion}, {Carrot}, and {Celery} with half the {Salt}, and cook until softened and glossy. Stir in the {Garlic}, {Tomato paste}, {Cumin}, {Paprika}, {Turmeric}, and {Cinnamon} for the last minute.

   ~8 min

3. 3

   Add the {Chickpeas}, {Canned tomatoes}, {Potato}, {Zucchini}, {Vegetable Stock}, {Bay leaf}, remaining {Salt}, and {Black pepper}. Bring to a boil, then reduce to a gentle simmer.

   ~3 min

4. 4

   Simmer until the {Potato} is tender and the broth has thickened slightly. Use the back of a spoon to mash some of the {Chickpeas} against the side of the pot to give the soup a heartier texture.

   ~15 min

5. 5

   Stir in the {Spinach} until wilted, then squeeze in half the {Lemon}. Taste and adjust seasoning if needed. Discard the bay leaf.

   ~2 min

6. 6

   Ladle into bowls and finish with the {Fresh parsley}. Serve with the remaining {Lemon} cut into wedges for squeezing over.

   ~0 min