Spinach and Chickpea Soup


William-Adolphe Bouguereau


There are a million recipes for this soup on the web. This is mine, adapted from the Casa Moro cookbook.  It is vegan, cheap and quite delicious.  You can of course add or take away – this soup is nice with added tomato. For your sanity, used tinned chickpeas ( if you know where to look they can be as inexpensive as 25p a can), frozen spinach if you need to and dried herbs if no fresh ones are available. Be sparing with the olive oil….waste is a sin and so is greasy food.

Serves 2

  • 1 tin of chickpeas, drained and rinsed
  • 3 tbsp olive oil
  • 4 portion frozen spinach, defrosted or 8oz fresh spinach
  • 1 slice of bread cut into cubes (brown is my preference but stale white bread is the classic ingredient)
  • 1 clove garlic, thinly sliced
  • 1/2 teaspoon cumin seeds or ground cumin
  •  oregano, fresh or dried
  • 1 tablespoons red wine vinegar (or any vinegar)
  • a pinch of saffron infused in 2 tablespoons boiling water
  • a small dried red chili pepper or chilli flakes or powder
  • 1/4 teaspoon smoked paprika
  • salt
  • black pepper


  1. Saute the spinach lightly in 1bsp olive oil
  2. Heat the remaining oil in a saucepan over medium heat. Fry the bread lightly in the remaining oil, and add garlic, cumin, oregano, and chilli, and cook for 1 minute, until the garlic is nutty brown. Mash this mixture with the vinegar in a mortar and pestle
  3. Return the bread mixture to the pan along with the chickpeas and saffron. Season with salt and pepper. This is thick soup but thin with a little water if needed – it should not be chewy. Add the spinach and heat through. Blend if you like – I sort of half-blend it.
  4. Serve sprinkled with paprika and eat, glowing with virtue.



Giuseppe Costantini


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