Mash 1 can chickpeas with a potato masher or fork. Set aside.
Heat oil in a large pot over medium-high heat. Add quorn, oregano, fennel seeds, and crushed red pepper; cook for 2 to 3 minutes. Add onion, carrots, and garlic (or garlic powder); cook, stirring often, until softened and fragrant, 3 to 4 minutes. Add tomato paste; cook, stirring, for 30 seconds.
Add broth, the mashed and whole chickpeas, pepper, and salt to the pot. Cover and bring to a simmer. Reduce heat to medium and cook, covered, at a brisk simmer until the vegetables are tender and the flavors have blended, about 10 minutes.
Add spinach and increase heat to medium-high, Cook, stirring, until the spinach is heated through, 1 to 2 minutes. Ladle the soup into bowls. Garnish each serving with 1 Tbsp. Parmesan, if desired.
Tip: Individually quick-frozen (IQF) spinach makes this recipe a breeze. If you can’t find it, use a frozen 10-oz. block of spinach, cook according to package directions, then add to the soup in Step 4.
To make ahead: Refrigerate for up to 3 days.
Serving size: 2 cups
Per serving: 301 calories; 8g fat(2 g sat); 13 g fiber; 41 g carbohydrates; 32 g protein; 148 mcg folate; 49 mg cholesterol; 10 g sugars; 0 g added sugars; 12,057 IU vitamin A; 11 mg vitamin C; 180 mg calcium; 6 mg iron; 643mg sodium; 981 mg potassium
Nutrition Bonus: Vitamin A (241% daily value), Folate (37% dv), Iron (33% dv)
Studying an MSc in Nutritional Therapy following 20 years as an A Level Biology Teacher. Have lived the condition of endometriosis all my life and want to help others survive with condition successfully through pain management and good nutrition
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