Chickpea and spinach chowder

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Serves: 4

By Cies



  • 1 onion

  • 1 bag spinach

  • 1 pint stock (or water)

  • 1 tsp paprika

  • 1 bay leaves

  • 2 medium carrots

  • 400g chickpeas cooked

  • 2 medium potatoes


<ol> <li>Dice the carrot and potato.</li> <li>Put the stock on to boil with the carrot, potato, chickpeas and bay leaf. Simmer until the vegetables are cooked.</li> <li>Meanwhile, dice the onion. Heat some oil in a frying pan and gently fry the onion until it is soft. Take it off the heat and stir in the paprika.</li> <li>When the potatoes and carrots are cooked, remove the bay leaf and add the spinach.</li> <li>Let it simmer for a minute, then add the fried onion.</li> <li>Check the seasoning and serve with crusty bread.</li> </ol>

Handy Hint

<p>You can vary the vegetables according to what you have around the house. Also make it more or less liquid by adding more or less stock.</p>

Additional Information

  • Vegetarian

  • Main Course

  • Potato

  • Make Ahead

  • Can Freeze

  • pulses

  • spinach

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