Spinach and Chickpea Soup
|Olive oil||1 Teaspoon|
|Scallions||2 , thinly sliced (1/4 Cup)|
|Grated carrot||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced (1/2 Teaspoon)|
|Ground cumin||1⁄2 Teaspoon|
|Canned chickpeas||7 3⁄4 Ounce, drained, rinsed (1 Can, 3/4 Cup)|
|Low sodium chicken broth||14 1⁄2 Ounce (1 Can)|
|Water||1 Cup (16 tbs)|
|Baby spinach||2 Cup (32 tbs)|
1. Heat oil in a heavy medium saucepan over medium heat. Add scallions, carrot, and garlic; cook, stirring frequently, until tender, about 2 minutes. Add cumin and turmeric, then chickpeas, stirring to coat with spices.
2. Stir in broth and water. Increase heat to high and bring to a boil. Reduce heat to low; cover and simmer 5 minutes to blend the flavors.
3. Stir in spinach and cook until just wilted, about 30 seconds; serve.