This hearty and healthy soup is a real winter warmer!
In a saucepan over a medium heat, heat the oil, add the onion, fennel and garlic and cook until softened and beginning to brown.
Mash half the chickpeas, tip into the pan a long with the tomatoes, stock and barley. (Add more water if needed). Bring to the boil, reduce the heat, simmer and cover for 45 minutes or until the barley is tender. Add more water if the liquid reduces a lot.
Add the remaining chickpeas and butter beans then stir in the spinach and cook until wilted. Season and serve!