Sunday, March 12, 2023

Tomato Chickpea Soup with Spinach

 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