Italian chickpea, spinach & rice Soup | Tilda

Ingredients

• 250g Easy cook long grain Tilda rice
• 1 tbsp olive oil
• 1 large onion, sliced
• 2 garlic cloves, crushed
• 2 tsp sweet smoked paprika
• 2 x 400g cans chickpeas, drained and rinsed
• 1 can chopped tomatoes
• 1.2 litres vegetable stock
• 150g spinach leaves
• 30g vegetarian feta style cheese (optional if vegan)
• Handful chopped parsley