Spicy Chickpea And Spinach Soup
|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|
|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)|
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.