Iranian-style Soup with Sumac and Fresh Green Herbs

This tangy soup, punctuated with fresh chopped herbs, is such an unusual but delicious way to eat the humble chickpea.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the oil in a large saucepan over a medium heat, add the onion and garlic and fry gently for 5 minutes.

Step 2

Add the spices, chickpeas, half the dill and mint and the parsley stalks and cook for a minute more.

Step 3

Stir in the spinach, stock cube and boiling water, season with salt and pepper and simmer for 5 minutes until all the vegetables are tender and the soup is fragrant.

Step 4

Serve in bowls with a squeeze of lemon juice, a dollop of yoghurt, the remaining mint and dill, the parsley leaves scattered on top and a pinch of sumac.

Step 5

Try adding a teaspoon of harissa paste for an extra kick of spice.