Kurdish beetroot and spinach soup with spiced chickpeas

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.

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.

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.

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.

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.

Serve your soup with a sprinkling of chickpeas on top, and enjoy!