- 2 tbsp chickpeas
- 1 onion
- 1 large potato
- 1 garlic clove
- 1 chicken stock cube
- 2 bags of spinach
- A handful of wild garlic
- 2 tbsp single cream
- 2 tbsp olive oil
- Sea salt
- Freshly ground pepper
- 800ml hot water
- Baking tray
- Pan with a lid
- Greaseproof paper
- Blender or hand-held blender
Heat your oven to 180°C/Fan 160°C/Gas 4. Measure out 2 tbsp of chickpeas. Rinse them. Pop them in a bowl with 2 tsp olive oil. Season with salt and pepper. Stir to mix. Spread the chickpeas out on a baking tray. Roast for 20-25 mins till they're golden and crisp.
Peel and finely chop the onion. Warm 1 tbsp olive oil in a pan. Add the onion. Season. Cover with a sheet of greaseproof paper. Pop on the lid. Sweat over a very low heat for 10 mins till the onions are soft but not coloured. Stir every now and then.
While the onion sweats, peel and dice the potato. Stir the potato into the onion. Lay the greaseproof back over the veg. Sweat for another 5-8 mins till the veg are soft.
Fill a kettle and boil it. Crumble the stock cube into a measuring jug. Stir in 800ml hot water from the kettle to dissolve it.
Take the greaseproof paper off the veg. Pour in the chicken stock. Cover. Bring to the boil. Simmer for 5 mins.
Pick the large stalks off the spinach. Roughly chop the leaves. Give the wild garlic a really good rinse. Add the spinach and wild garlic to the stock. Simmer, without the lid on, for 5 mins to just cook the spinach.
Either ladle the soup into a blender to blitz it or use a hand-held blender to blitz it in the pan. Taste and adjust the seasoning if you think it needs it.
Ladle the soup into warm bowls. Top each bowl with 1 tbsp of the single cream and the crunchy chickpeas. Serve straight away.