About the Dish

  • Onion

    Onion

  • Diced Tomato

    Diced Tomato

  • Edward & Sons Low Sodium Veggie Bouillon Cube

    Edward & Sons Low Sodium Veggie Bouillon Cube

  • Potatoes

    Potatoes

  • Sunchoke

    Sunchoke

  • Chickpeas

    Chickpeas

  • Spinach

    Spinach

  • Sultanas

    Sultanas

METHOD

1
MISE EN PLACE • Peel and chop onion. • Cut potato into 1/2-inch dice. • Peel sunchoke if desired. Cut into 1/2-inch dice. • Chop spinach.
2
• Place a saucepan over medium-high heat. Add 2 teaspoons olive oil. When oil is hot, add onion. Cook, stirring, until onion is tender, about 3 minutes. • Stir in chickpea spice blend. Cook, stirring, until fragrant, about 1 minute.
3
• Stir in tomato, 1 1/2 cups water and bouillon cube. • When mixture simmers, stir to dissolve bouillon.
4
Stir in potato and sunchoke. Cover pan. Simmer until potato is tender, about 10 minutes.
5
• Stir in chickpeas with liquid, spinach and sultanas. Simmer until spinach is wilted, about 3 minutes. • Season to taste with kosher salt and black pepper.
6
• Divide soup between 2 bowls. • Drizzle each with 1 teaspoon olive oil, and enjoy!

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