Vegan Chickpea and Spinach Soup

Ingredients

• La Española Extra virgin Olive Oil
• 1 onion, chopped
• 1 clove garlic, crushed
• 2 tsp ground cumin
• ½ tsp dried chilli flakes
• 2 tsp sweet paprika
• 400 g can plum tomatoes
• 2 tsp sun-dried tomato paste
• 1 tsp sherry or red wine vinegar
• 2 x 14 oz cans chickpeas, drained
• 2 pints vegetable stock
• 8 oz peeled and chopped potatoes
• 8 oz fresh spinach leaves
• Salt and freshly ground black pepper
• La Española Extra Virgin Olive Oil, for drizzling