• 2 medium sized onions
  • 500g fresh beetroot
  • 400g tin cooked chickpeas - drained
  • 200g fresh spinach leaves
  • 200g double concentrate tomato purée
  • 1250ml boiled water
  • 3 tbsp sunflower oil
  • 1 tsp salt
  • 1 tsp curry powder
  • 1 tsp ground cumin
  • Fresh ground pepper to taste


  • STEP 1
    On a low heat, add 2 tbsp sunflower oil to a large pot. Peel and finely chop the onions and throw in with the oil. Sweat down for 5 minutes.
  • STEP 2
    Peel and grate the beetroot - this process will stain your hands (and everything in the vicinity) purple, so carry out with caution (Use the grate attachment of a food processor to minimise mess, if you have one). Add this to the onions and season with 1 tsp salt and 1 tsp ground cumin. Cover with a lid and let simmer/steam for another 5 minutes.
  • STEP 3
    Boil the kettle. Add 200g tomato purée and stir in. After around 3 minutes, add 5 cups (1.25L) boiled water and gentle stir. Cover with a lid and leave to simmer on a low heat for 25 – 30 minutes.
  • STEP 4
    Meanwhile, heat 1 tbsp sunflower oil in a frying pan. Once the oil is hot, add the drained chickpeas, 1 tsp curry powder and a sprinkling of salt. Stir and let the chickpeas fry gently for 15 minutes, stirring occasionally, until crispy on the outside and soft on the inside. Set aside.
  • STEP 5
    After 25 -30 minutes, check your soup for seasoning, adjusting the salt and adding pepper to your taste. Add 200g spinach leaves, stir and cover with lid for a further 5 minutes, until the spinach has just wilted but it still retains its bright green colour.
  • STEP 6
    Serve your soup with a sprinkling of chickpeas on top, and enjoy!

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.1 rating