Recipe – Chickpea and Spinach Soup
Chickpea and Spinach Soup serves 4:
Ingredients:
2 tsp. olive oil
1 medium onion, chopped (about 1 cup)
1 clove garlic, minced (about 1 tsp.)
1/4 cup smooth natural peanut butter
2 cups low-sodium vegetable broth, divided
1 tsp. paprika
1 tsp. ground coriander
1/4 tsp. cayenne pepper
1 15-oz. can chickpeas, rinsed and drained
1 14-oz. can diced tomatoes
2 oz. spinach, chopped (about 2 cups)
Directions:
- Heat oil in large pot over medium heat. Add onion, and sauté 5 minutes, or until soft and golden. Add garlic, and cook 2 to 3 minutes more, or until garlic is lightly browned.
- Blend peanut butter and 1/2 cup broth in food processor to make smooth paste. Blend remaining broth into mixture.
- Add paprika, coriander and cayenne to onion mixture, and sauté 1 minute, or until fragrant. Stir in peanut butter mixture, chickpeas and tomatoes. Simmer 5 minutes. Season with salt and pepper, and stir in spinach just before serving.
It goes really well with quinoa.
via VT
Related posts:
You are amazing! I am so making this soon!
Michael Faris
29 Jan 08 at 9:22 pm
I just made this (though I forgot to buy spinach, so it’s not in there). Delicious! I bet it would be even better with spinach!
Michael Faris
3 Feb 08 at 7:37 pm
[...] What’s interesting to me is that most of the recipes that I make on a consistent basis are gluten-free: Polenta chili, Ground nut stew, Tomato soup, Sweet potato bisque and Chickpea and spinach soup. [...]
Celiac disease: gluten-free existence » Eric Stoller’s Blog
15 Aug 09 at 6:53 pm