Recipe for Chickpea and Spinach Soup

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Yield:

1 Servings

Ingredients:

Amount	Ingredient
2 tsp	olive oil
1 x	Onion, chopped
2 x	Cloves garlic, finely chopped
1 pch	Hot red pepper flakes
1/2 tsp	ground cumin or curry powder
1 can	(19 oz) chickpeas, rinsed and drained, or 2 cups cooked chickpeas
4 cup	Vegetable OR chicken stock
1/2 cup	Small soup pasta
10 oz	Fresh spinach, chopped, -or-
1 pkt	(10 oz) frozen spinach, defrosted, squueezed dry and chopped
1/4 tsp	pepper
	Salt, to taste

Instructions:

Instructions: 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

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