Spiced Indian Chickpea and Spinach Soup

Method

1. 1Finely chop the onion, grate fresh ginger, and mince garlic cloves. Drain and rinse the canned chickpeas.
2. 2Heat rapeseed oil in a pot over medium heat. Sauté onion for 4 minutes until lightly golden, then add garlic and ginger for 1 minute.
3. 3Add curry powder and ground coriander, stirring constantly for 30 seconds to release the fragrant essential oils.
4. 4Pour in crushed tomatoes, vegetable stock, and drained chickpeas. Bring to a boil, then simmer gently uncovered for 12 minutes.
5. 5Stir in fresh spinach leaves in handfuls until completely wilted, about 2 minutes. Season with salt to taste and serve.