I saw this recipe come by the other day and saved it straight away, I knew I had to make it. I love all things brothy, filled with veggies and smokey bacon (which you can leave out if you want to keep it veggie) and topped of with crispy cheesy toast, what’s not to like? It was on the table within 30 inutes from prep to serve, so great for a simple weekday dinner
Inspired by a recipe from @anna_s_table
Brothy Chickpeas with Spinach and Cheesy Toast
(No Ratings Yet)
Loading...Ingredients
- 200 g smoked bacon, cut into strips or cubed (leave it if vegetarian)
- 2 cans (400g) chickpeas, drained
- 50 g red lentils (optional, see notes)
- Big handful fresh spinach leaves
- 2 carrots, peeled, halved and sliced
- 1 celery stalk, thinly chopped
- 4 garlic cloves, thinly sliced
- 1 small onion, finely chopped
- 3 tbsp olive oil
- 2 tbsp tomato paste
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp black pepper
- 1 bay leaf
- 1,5 l vegetable or chicken stock
- To serve:
- Lemon slices to squeeze
- 2 slices of bread per bowl of soup (or more if preferred)
- Handful grated cheese (± 100g)
- 2 tbsp olive oil
- Freshly crushed black pepper
- Tabasco or chili oil, for serving (optional)
Instructions
Heat olive oil in a large pan over medium heat.
Add bacon, cook until golden brown and crispy, ± 4 minutes. Remove from pot and set aside.
Add 2 tbsp oil to the pan. Add garlic and onion, sauté over low heat until fragrant, about 2 minutes.
Stir in the spices (cumin, smoked paprika and black pepper).
Add carrots and celery, cook for 2 minutes.
Add the tomato paste and stir through covering all the ingredients well, ± 4 minutes. Make sure it doesn't burn or it will give a bitter taste.
Pour in the broth and bring to a boil.
Prep the
Add lentils and bay leaf, cover and simmer for 20 minutes over low heat.
Add chickpeas, spinach and bacon to heat through (± 5 minutes) on low heat, stir and turn off the heat.
Taste, and add season to your own liking.
Cheese toast
Heat a skillet over medium-low heat, add butter and olive oil.
Place bread and toast until golden brown and crispy, about 5 minutes.
Flip, top with cheese and continue to toast until cheese is melted, about 5 minutes more.
To serve
Pour soup into the bowls, place cheesy toast on top and enjoy!
Notes
The lentils are added to make the soup a but thicker but it's optional, you could also boil along a potato or squash some of the chickpeas.
