Spinach and Chickpea Soup
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
- 2 tsp olive oil
- 1 onion , chopped
- 2 cloves garlic , finely minced
- 1 tsp ground cumin or curry powder
- 1 tsp hot pepper , seeded and minced
- 2 cups cooked chickpeas
- 4 cups vegetable or chicken stock
- 1/2 cup small soup pasta
- 1/2 lb spinach , chopped
- 1/4 tsp pepper
- salt to taste
- 2 tbsp chopped fresh parsley or cilantro
Heat oil in a large saucepan over medium heat.
Add onion, garlic, cumin and hot pepper and cook gently for 5 minutes, or until onion is tender.
Add chickpeas and stock and bring to a boil.
Reduce heat and summer gently for 10 minutes. Puree half the soup and return to saucepan.
Add pasta and cook for 8 to 10 minutes, or until pasta is almost tender.
Add spinach and pepper and cook for 2 to 3 minutes or just until spinach wilts (do not overcook or spinach will discolour).
Taste and adjust seasonings, adding salt if necessary. Sprinkle with parsley.