My son is eating less and less meat but not thinking about replacing it with protein from other sources. I thought about trying a chick pea soup as that legume is full of protein, vitamins and minerals too and he loves soups as much as me!! 

 Ingredients:

• 1tbsp olive oil
• 4 cloves of garlic minced
• 2 onions chopped
• 1 potato peeled and cut in chunks
• 4 cups of vegetable soup
• 2 tbsp each mined fresh parsley and coriander
• 1 tsp dried marjoram
• 1 can of chick -peas, drained and rinsed
• half a package of fresh spinach washed and chopped

Steps to make the recipe

In large heavy saucepan (I used my creuset), heat oil and cook garlic and onions for 5 minutes or until soft. 

 Add the potato, cook for another minute. 

  
 Add stock and herbs and cover and simmer for 15 minutes. I regularly make my own stock with bones, broccoli or asparagus stems extra…that I freeze until I am ready to make the stock. When stock is ready I freeze in 4cups portions. 

   
Stir in chick-peas. 

 In a blender or with your hand blender, purée the mixture and return to pan. 

   
Add spinach and simmer for 5 minutes.  

 You may need to add water if it is too thick.

Add salt and pepper to taste

This makes a very complete meal and my son gives it the thumbs up!!