Soup with celery, spinach and chickpeas
Ingredients
- 2 tablespoons of olive oil;
- 1 onion;
- 1 tablespoon ground cumin;
- 1 tablespoon ground coriander;
- 1 teaspoon dried thyme;
- ½ teaspoon of paprika;
- salt - to taste;
- ground black pepper - to taste;
- 1 celery stalk;
- 1 potato;
- 1 l of water;
- 2 vegetable bouillon cubes;
- 300 g canned chickpeas;
- 100 g of spinach;
- 100 g sour cream.
Cooking
Heat the oil in a pan or stewpot and fry the finely chopped onion on it for about 5 minutes. Add spices, stir and cook for another minute. Put the cubes of celery and potatoes and fry for 5 minutes, stirring occasionally.
Add water and bouillon cubes and bring to a boil. Drain the chickpeas liquid, put in the soup, reduce the heat and cook for about 10 minutes. Then add the spinach and cook for another couple of minutes. Add sour cream to the soup and mix well.
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