Spicy Chickpea and Spinach Soup |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Quick vegetarian soup that uses ingredients that I have on hand all of the time. Serve with bread. Ingredients:
1 tablespoon olive oil |
1 onion, chopped |
3 garlic cloves, minced |
1/2 teaspoon rosemary |
1/4 teaspoon crushed red pepper flakes |
1/4 teaspoon salt |
2 (15 ounce) cans chickpeas, rinsed and drained |
1 (14 1/2 ounce) can diced tomatoes |
2 1/2 cups water |
10 ounces frozen chopped spinach, thawed |
Directions:
1. Heat oil in large saucepan over medium heat.
2. Add onion, garlic, rosemary, red pepper and salt. Cook and stir for about 5 minutes.
3. Add chickpeas, tomatoes and water; bring to a boil. Reduce heat and simmer for 15 minutes.
4. Using a stick blender, blend the soup to partial puree. (basically, puree until as smooth or chunky as you like). You can also add about 1 cup to a blender and puree then add back to pan.
5. Add spinach, return to a boil. Reduce heat and simmer for 10 minutes.
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