← Toutes les recettes

🍽️ Creamy Chickpea Spinach Soup with Scrambled Egg Crostini

319 kcal · 30 min · 4 portions

Ingrédients

• 150 g onions (3 onions)
• 1 clove garlic
• 2 tbsp olive oil
• 800 ml classic vegetable broth
• 200 g chopped spinach (frozen)
• 0.5 bunch flat-leaf parsley
• 3 sprigs basil
• 4 eggs
• 2 tbsp ajvar
• salt
• 265 g chickpeas (can; drained weight)
• 100 g whole wheat baguette (8 slices)
• pepper
• 0.5 tsp ground coriander
• 4 tsp sour cream (to taste)

Préparation

1. 1. Peel the onions and the garlic.
2. 2. Halve the onions and cut them into small cubes.
3. 3. Finely chop the garlic.
4. 4. Heat one tablespoon of olive oil in a large pot.
5. 5. Sauté the onion cubes and garlic until translucent.
6. 6. Pour in 100 milliliters of vegetable broth.
7. 7. Bring the mixture to a boil.
8. 8. Reduce the heat to low.
9. 9. Cover the pot.
10. 10. Let the ingredients simmer for about 5 minutes.
11. 11. Add the frozen spinach to the pot.
12. 12. Bring the soup to a boil again.
13. 13. Reduce the heat to low.
14. 14. Cover the pot.
15. 15. Let the soup cook for another 5 minutes.
16. 16. Rinse the parsley under running water.
17. 17. Shake the parsley dry.
18. 18. Pluck the parsley leaves from the stems.
19. 19. Roughly chop the parsley leaves.
20. 20. Rinse the basil under running water.
21. 21. Shake the basil dry.
22. 22. Pluck the basil leaves from the stems.
23. 23. Whisk the eggs in a small bowl.
24. 24. Stir in ajwar (roasted pepper paste) and two tablespoons of water into the eggs.
25. 25. Season the egg mixture with salt.
26. 26. Rinse the chickpeas in a sieve under cold water.
27. 27. Let the chickpeas drain well.
28. 28. Place the baguette slices on a baking sheet.
29. 29. Preheat the oven grill.
30. 30. Toast the baguette slices under the grill until golden brown.
31. 31. Pour the remaining vegetable broth into the pot.
32. 32. Add the drained chickpeas to the soup.
33. 33. Add the chopped parsley to the soup.
34. 34. Bring the soup to a boil again.
35. 35. Season the soup with salt to taste.
36. 36. Season the soup with pepper to taste.
37. 37. Season the soup with coriander to taste.
38. 38. Keep the soup warm.
39. 39. Heat the remaining olive oil in a non-stick pan.
40. 40. Pour the egg mixture into the hot pan.
41. 41. Cook the scrambled eggs over medium heat.
42. 42. Push the eggs from the edge to the center repeatedly.
43. 43. Spread the finished scrambled eggs onto the toasted baguette slices.
44. 44. Top the crostini with the basil leaves.
45. 45. Sprinkle the remaining chickpeas over the soup.
46. 46. Serve the soup with sour cream if desired.
47. 47. Serve the scrambled egg crostini as a side to the soup.

Nutrition par portion

• kcal: 319
• Protein: 18 g · Fett/Fat: 15 g · Carbs: 26 g