Recipe - Chickpea And Spinach Soup

2 Teasp olive oil
1 Onion, chopped
2 Cloves garlic, finely
chopped
1 pn Hot red pepper flakes
One half Teasp ground cumin or curry
powder
1 cn (19 oz) chickpeas, rinsed
and drained, or 2 cups
cooked chickpeas
4 cup Vegetable OR chicken stock
One half cup Small soup pasta
10 ounce Fresh spinach, chopped, or
1 pack (10 oz) frozen spinach,
defrosted, squueezed dry
and chopped
One fourth Teasp pepper
Salt, to taste
2 tablespoon Chopped parsley

1) Heat oil in large saucepan, add onion, garlic, cumin and hot pepper
flakes. Cook gently until tender.

2) Add chickpeas and stock and bring to boil. Reduce heat and simmer gently
for 10 minutes.

3)Add pasta and cook for 5 minutes, or until almost tender.

4)Add spinach, pepper and salt and cook for about 3 minutes. Taste and
adjust seasoning if necessary. Sprinkle with parsley.

For a thicker soup, puree half the soup before adding pasta.

Serves 6

From Bonnie Stern's Simply HeartSmart Cooking.

Posted to FOODWINE Digest 4 November 96

Date: Mon, 4 Nov 1996 20:52:10 0500

From: Leslie Duncan duncan@VIANET.ON.CA