Gluten-free, dairy-free, vegan Chickpea and Spinach Soup

23 Feb

Well, we’re still sick and in need of nourishing, yet light food. So, I came up with this recipe today. It might not look like much from the ingredients, but it is truly delicious and very substantial.

Takes about 30 mins to prepare and will give you at least 4 generous bowls.

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Ingredients

1tbsp olive oil

1/4 tsp mustard powder or seeds

1/2 tsp cumin seeds

1/2 tsp tumeric

1 onion peeled and chopped

2cm piece root ginger, peeled and chopped

1 garlic clove, peeled and chopped

100g/ 4oz red lentils

240g can chickpeas, drained

1 litre vegetable stock (I used 4 heaped tsp Marigold Boullion)

6-8 rolls frozen spinach

Method

  1. Heat the oil in a large saucepan, fry the spices for a couple of mins over a medium heat. Then add the onion, ginger and garlic and cook until the onion softens
  2. Add the lentils, chickpeas, stock and spinach. Bring to the boil and simmer for 20 mins, stirring from time to time
  3. Season and serve!

Yes, it’s that easy! Let me know how you get on 🙂

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