Chickpea and spinach soup

1 Servings

Ingredients

Quantity Ingredient
2 Teasp olive oil
1 Onion, chopped
2 Cloves garlic, finely chopped
1 pinch Hot red pepper flakes
½ Teasp ground cumin or curry powder
1 can (19 oz) chickpeas, rinsed and drained, or 2 cups cooked chickpeas
4 cups Vegetable OR chicken stock
½ cup Small soup pasta
10 ounces Fresh spinach, chopped, -or-
1 pack (10 oz) frozen spinach, defrosted, squueezed dry and chopped
¼ Teasp pepper
Salt, to taste
2 tablespoons Chopped parsley

Directions

1) Heat oil in large saucepan, add onion, garlic, cumin and hot pepper flakes. Cook gently until tender.

2) Add chickpeas and stock and bring to boil. Reduce heat and simmer gently for 10 minutes.

3)Add pasta and cook for 5 minutes, or until almost tender.

4)Add spinach, pepper and salt and cook for about 3 minutes. Taste and adjust seasoning if necessary. Sprinkle with parsley.

For a thicker soup, puree half the soup before adding pasta.

Serves 6

>From Bonnie Stern's Simply HeartSmart Cooking.

Posted to FOODWINE Digest 4 November 96 Date: Mon, 4 Nov 1996 20:52:10 -0500 From: Leslie Duncan <duncan@...>

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