Mediterranean Chickpea and Spinach Soup

Instructions

1. Step 1

   Heat the olive oil in a large pot over medium heat.

   Timer: 1 min (fixed)

   Ingredients used: 30.0 ml Extra Virgin Olive Oil

   Cookware: large pot

2. Step 2

   Add the onion, carrots, and celery. Cook over medium heat, stirring occasionally, until softened.

   Timer: 7 min (fixed)

   Ingredients used: 2.0 piece Carrot, 2.0 piece Celery, 1.0 piece Onion

   Cookware: large pot, wooden spoon

3. Step 3

   Stir in the garlic, cumin, paprika, oregano, red pepper flakes, and tomato paste. Cook until fragrant and the tomato paste darkens slightly.

   Timer: 2 min (fixed)

   Ingredients used: 2.0 gr Dried Oregano, 12.0 gr Garlic, 4.0 gr Ground Cumin, 2.0 gr Smoked Paprika, 30.0 gr Tomato Paste, 0.5 gr Turkish Red Pepper Flakes (Pul Biber)

   Cookware: large pot, wooden spoon

4. Step 4

   Add the tomatoes, chickpeas, vegetable broth, salt, and black pepper. Bring to a boil over high heat, then reduce to low heat and simmer uncovered.

   Timer: 20 min (fixed)

   Ingredients used: 1.0 gr Black Pepper, 480.0 gr Chickpea, 6.0 gr Salt, 400.0 gr Tomato, 1000.0 ml Vegetable Broth

   Cookware: large pot, wooden spoon

5. Step 5

   Stir in the spinach and simmer over low heat until wilted and tender.

   Timer: 3 min (fixed)

   Ingredients used: 150.0 gr Spinach

   Cookware: large pot, wooden spoon

6. Step 6

   Remove the pot from the heat. Stir in the lemon juice and parsley, then serve.

   Ingredients used: 30.0 ml Lemon Juice, 15.0 gr Parsley

   Cookware: large pot, wooden spoon