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Spicy Chickpea And Spinach Soup

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Ingredients
  Olive oil 1 Tablespoon
  Onion 1 , chopped
  Garlic 3 Clove (15 gm), minced (large cloves)
  Dried rosemary 1⁄2 Teaspoon
  Crushed red pepper 1⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
  Canned chickpeas 30 Ounce, rinsed and drained (2 cans, 15 ounce each)
  Canned diced tomatoes 14 1⁄2 Ounce (1 can)
  Water 2 1⁄2 Cup (40 tbs)
  Frozen chopped spinach 10 Ounce (1 package)
Directions

Heat the oil in a large saucepan over medium heat.
Add the onion and cook, stirring frequently, until golden, about 6 minutes.
Add the garlic, rosemary, crushed red pepper and salt; cook, stirring, until fragrant, about 1 minute.
Add the chickpeas, tomatoes and water; bring to a boil, reduce the heat and simmer, covered, about 15 minutes.
Let the mixture cool for about 5 minutes.
Transfer 1 cup of the soup to a blender and puree.
Return to the saucepan and stir in the spinach; bring to a boil.
Reduce the heat and simmer, covered, until the flavors are fully blended, about 10 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Ingredient: 
Spinach
Interest: 
Healthy
Cook Time: 
2 Minutes

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