Chickpea and Spinach Soup |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A friend found this recipe for a very yummy and hearty soup in an issue of Vegetarian Times. It's originally called African Chickpea and Spinach Soup but I modified it to reflect my own Thai-loving taste buds. Ingredients:
2 teaspoons olive oil |
1 medium onion, chopped (about 1 cup) |
1 garlic clove, minced (about 1 tsp.) |
1 -2 tablespoon fresh cilantro, chopped |
1/4 cup peanut butter, smooth natural-style |
2 cups low sodium vegetable broth, divided (i use thai stock) |
1 teaspoon paprika |
1 teaspoon ground coriander |
1/4 teaspoon cayenne pepper |
1 (15 ounce) can chickpeas, rinsed and drained |
1 (14 ounce) can diced tomatoes |
2 ounces spinach, chopped (about 2 cups, i've omitted this before) |
10 -12 ounces cooked brown rice (or 1package of bird's eye steam-in-the-bag) |
Directions:
1. Heat oil in large pot over medium heat. Add onion, and sauté 5 minutes, or until soft and golden. Add garlic and cilantro and cook 2 to 3 minutes more, or until garlic is lightly browned.
2. Blend peanut butter and 1/2 cup broth in food processor to make smooth paste. Blend remaining broth into mixture.
3. Add paprika, coriander and cayenne to onion mixture, and sauté 1 minute, or until fragrant. Stir in peanut butter mixture, chickpeas and tomatoes. Simmer 5 minutes. Season with salt and pepper, and stir in cooked rice and spinach just before serving.
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