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spanish chick pea soup

Traditionally this would be made with dried chick peas (garbanzo beans) but I’ve adapted the method and timings for the canned variety. Look out for the organic ones which are now becoming widely available.

serves 4

1 onion, chopped

1 potato, peeled and cut into 1cm/¹/₂ in dice

2 carrots, cut into 5cm/¹/₄ in slices

1 large garlic clove, chopped

425g/15oz can chick peas (garbanzo beans), drained and rinsed

600ml/20fl oz/2¹/₂ cups vegetable stock or water

225g/8oz spinach or green cabbage, shredded

salt and freshly ground black pepper

Put the onion into a non-stick pan, cover and cook gently for about 7 minutes, until the onion is tender and lightly browned, stirring from time to time. Add the potato and carrot, stir, then turn down the heat, cover and leave to cook gently for a further 5 minutes, stirring from time to time to prevent sticking. Add the garlic, stir over the heat for a few seconds to cook it lightly, then add the chick peas (garbanzo beans) and stock or water. Bring to the boil, then add the spinach or cabbage. Bring back to the boil, and leave to boil gently for 15–20 minutes, stirring occasionally. Season with salt and freshly ground black pepper.