Mediterranean Beef, Chickpea & Tomato Soup

Ingredients

4 servings

• 500g lean ground beef
• 240g cooked chickpeas, drained and rinsed
• 400g canned crushed tomatoes
• 500ml vegetable or beef broth
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• 1 medium red bell pepper, diced
• 1 tbsp tomato paste
• 1 tbsp extra virgin olive oil
• 1 tsp dried oregano
• ½ tsp smoked paprika
• ¼ tsp ground cumin
• 1 small bay leaf
• 2 handfuls baby spinach
• 1 tbsp fresh parsley, chopped
• 1 tsp fresh lemon juice
• Salt, to taste
• Black pepper, to taste

Instructions

1. Heat the olive oil in a large heavy-bottomed pot over medium heat.
2. Add the onion and red bell pepper. Cook for 4 to 5 minutes, until softened.
3. Add the garlic, oregano, smoked paprika and cumin. Stir for 30 seconds until fragrant.
4. Add the ground beef and cook for 5 to 6 minutes, breaking it apart with a wooden spoon, until browned.
5. Stir in the tomato paste and cook for 1 minute.
6. Add the crushed tomatoes, broth, chickpeas and bay leaf. Stir well.
7. Bring to a gentle boil, then reduce the heat and simmer uncovered for 20 minutes, stirring occasionally.
8. Add the spinach and cook for 2 minutes, until just wilted.
9. Remove the bay leaf. Season with salt and black pepper.
10. Finish with fresh lemon juice and parsley.

• 10 minPrep time
• 35 minCook time
• 45 minTotal time