Chick chick chickpea

Pumpkin. Vegetable. Chicken noodle.

Been there done that.

But Moroccan chickpea soup with spinach and . . . apricot?

Now I've never been there.

Had a lovely day in the kitchen on Sunday, cooking up a treat for the week ahead. Made a delicious choc croissant pudding (recipe to come later this week) and a yummy batch of soup for lunches at work.

It's a very sweet soup, I'm worried I'm going to be over it by the end of the week, but the first bowl was absolutely delicious. Quite unexpected and refreshing, I loved the lemon kick.

Moroccan chickpea soup with spinach and apricot

Ingredients

2 tsp olive oil

1 medium brown onion, chopped

2 cloves crushed garlic

1 tsp Moroccan seasoning

1 Tbsp Paste, tomato

270 g diced apricots (canned)

2 tsp grated lemon rind

 ¼ cups lemon juice

4 cups vegetable stock, liquid 
1 x 400g can chickpeas, drained
2 handfuls baby spinach leaves

Instructions

1. Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, for 3–5 minutes or until softened. Add garlic and spice mix and cook, stirring, for 30 seconds or until fragrant.
2. Add tomato paste, undrained apricots, rind, juice, stock and chickpeas. Bring to the boil. Reduce heat and simmer, covered, for 15 minutes. Add big handful of spinach leaves and stir until wilted.
3. Serve with a dollop of low-fat natural yogurt.