This recipe came from Modern Jewish Cooking
Super easy and delicious.
Serves 6
3 T EVOO
1 Large onion, chopped
2 stalks celery chopped
2 carrots, chopped
4 garlic cloves, minced.
1 1/2 t paprika (from the spice house)
1 1/2 t ground cumin (from the spice house)
1/2 t dried basil (from the spice house)
1/2 t dried rosemary (from the spice house)
1/2 t red pepper flakes
2 cans of chickpeas (drained and rinsed) Each can should be about 15 ounces
1 14 oz can diced tomatoes
4 c vegetable broth
1 t sugar
kosher salt
pepper
3 c packed baby spinach leaves
Directions
Heat the olive oil in a large soup pot over medium-high heat. Add the onions, celery and carrots and cook for 8 minutes. Stir occasionally. Add garlic, paprika, cumin, basil, rosemary and red pepper flakes and cook for 1 minute.
Add one can of chickpeas, the tomatoes and their juices, broth and sugar. Cover. Bring to a boil. Turn heat to low and simmer for 20 minutes. Add in 1 t salt and pepper. Remove from heat and let cool.
With an immersion blender (I used my Vitamix), blend soup to a liquid. Return soup to the pot and set at low heat. Shir in chickpeas and spinach and cook for 2 minutes.
Serve
