Name: Spinach and Chickpea Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 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

Spinach and Chickpea Soup

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Author From "HeartSmart" by Bonnie Stern

Ingredients

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

Instructions

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.

Spinach and Chickpea Soup