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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

  1. Heat oil in a large saucepan over medium heat.
  2. Add onion, garlic, cumin and hot pepper and cook gently for 5 minutes, or until onion is tender.
  3. Add chickpeas and stock and bring to a boil.
  4. Reduce heat and summer gently for 10 minutes. Puree half the soup and return to saucepan.
  5. Add pasta and cook for 8 to 10 minutes, or until pasta is almost tender.
  6. Add spinach and pepper and cook for 2 to 3 minutes or just until spinach wilts (do not overcook or spinach will discolour).
  7. Taste and adjust seasonings, adding salt if necessary. Sprinkle with parsley.