Rockin’ Bowl: African Chickpea and Spinach Soup
It’s true, we post an awful lot of soups here on NumNum. But I’ve got a confession to make: I’m kind of a lazy cook (fyi, this is Lisa writing. Caroline is far from lazy, and not just when it comes to cooking!). I also tend to be lacking in the cash flow department, especially the closer it gets to payday. So soup is often my go-to dinner, especially on these arctic winter days. Easy and cheap are pretty good selling points, and when you throw delicious on top of all that, well, you really can’t go wrong. For African chickpea and spinach soup, you can even add healthy and vegan to the list. In this case, the majority of the soup’s deliciousness comes from its secret weapon of an ingredient: peanut butter! Who knew?
African Chickpea and Spinach Soup from Vegetarian Times
Serves 4
Ingredients
2 tsp. olive oil
1 medium onion, chopped (about 1 cup)
1 clove garlic, minced (about 1 tsp.)
1/4 cup smooth natural peanut butter
2 cups low-sodium vegetable broth, divided
1 tsp. paprika
1 tsp. ground coriander
1/4 tsp. cayenne pepper
1 15-oz. can chickpeas, rinsed and drained
1 14-oz. can diced tomatoes
2 oz. spinach, chopped (about 2 cups)
Directions
1. Heat oil in large pot over medium heat. Add onion, and sauté 5 minutes, or until soft and golden. Add garlic, and cook 2 to 3 minutes more, or until garlic is lightly browned.
2. Blend peanut butter and 1/2 cup broth in food processor to make smooth paste. Blend remaining broth into mixture.
3. Add paprika, coriander and cayenne to onion mixture, and sauté 1 minute, or until fragrant. Stir in peanut butter mixture, chickpeas and tomatoes. Simmer 5 minutes. Season with salt and pepper, and stir in spinach just before serving.
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