Another healthy soup recipe

Moroccan Chickpea Soup
2 onions, chopped
2 tbsp olive oil
2 cloves of garlic, chopped
150g dried apricots, chopped
Grated zest of half a lemon
4 tsp lemon juice
1.5 tsp cinnamon
1 tsp chilli powder
2 tbsp tomato puree
1.5 litres veg stock
250g fresh spinach, shredded
400g tin chickpeas, drained

1. Heat the oil and fry the onions gently got 5 minutes
2. Add the spices and garlic, then fry for 1 minute, stirring constantly
3. Add tomato puree and fry for 3 more minutes
4. Add lemon juice, lemon zest, apricots, stock and chickpeas. Cover and simmer for 15 minutes.
5. Add spinach and simmer for further 5 minutes, until spinach is wilted. Season to taste.
6. Let it cool a little, then whizz it up in a blender
7. Swirl natural yoghurt through to serve

Yum!