Best Spicy Chickpea And Spinach Soup Recipes

SPICY SPINACH AND CHICKPEA CURRY SOUP WITH COUSCOUS

Spicy Spinach and Chickpea Curry Soup With Couscous image

I created this recipe as a healthy, low fat meal for my vegetarian husband and I. Not only does the spinach and chickpeas provide vital vitamins and minerals, the chickpeas are good source of veggie protein. Serving this over a bed of couscous makes this a complete Moroccan dish. You can substitute the pre-packaged couscous if you like, though I prefer to buy it in the bulk containers and measure out the amount I want to use. This would be delicious with a dollop of light plain yogurt on top to temper the spice. Enjoy!

Provided by Southern Bette

Categories Spinach

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

1 tablespoon olive oil
1 medium onion, diced
2 tablespoons fresh garlic, minced
1/4-1/2 teaspoon cayenne pepper
4 cups vegetable broth
1 (14 ounce) can diced tomatoes
1 (15 ounce) can chickpeas
10 ounces frozen chopped spinach, thawed
1 teaspoon turmeric
1 teaspoon paprika
1 teaspoon coriander
1 teaspoon curry
salt
1 cup couscous
1 cup water
1 tablespoon oil (optional) or 1 tablespoon butter (optional)

Steps:

Heat the oil in a stock pot over medium high heat. Saute the onion and garlic until soft and translucent (about 2 minutes). Add the cayenne pepper and stir to coat.
Reduce heat to medium and add broth, tomatoes, spinach, chickpeas--drained and rinsed, and all the spices. Stir to combine and return to a boil.
Reduce heat to low and simmer for one hour or until chickpeas are softened.
In a separate saucepan, bring water and oil, if using, to a boil. Stir in couscous and remove from heat. Cover and let sit for five minutes. Stir with a fork to fluff.
Spread couscous in a bowl and top with the soup. Garnish with yogurt if you like.

Nutrition Facts : Calories 390.5, Fat 5.8, SaturatedFat 0.9, Sodium 593.7, Carbohydrate 72.2, Fiber 11.4, Sugar 5.6, Protein 15.1

SPICY CHICKPEA AND SPINACH SOUP

Spicy Chickpea and Spinach Soup image

Make and share this Spicy Chickpea and Spinach Soup recipe from Food.com.

Provided by KelBel

Categories Spinach

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
1 onion, chopped
3 garlic cloves, minced
1/2 teaspoon rosemary
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon salt
2 (15 ounce) cans chickpeas, rinsed and drained
1 (14 1/2 ounce) can diced tomatoes
2 1/2 cups water
10 ounces frozen chopped spinach, thawed

Steps:

Heat oil in large saucepan over medium heat.
Add onion, garlic, rosemary, red pepper and salt. Cook and stir for about 5 minutes.
Add chickpeas, tomatoes and water; bring to a boil. Reduce heat and simmer for 15 minutes.
Using a stick blender, blend the soup to partial puree. (basically, puree until as smooth or chunky as you like). You can also add about 1 cup to a blender and puree then add back to pan.
Add spinach, return to a boil. Reduce heat and simmer for 10 minutes.

Nutrition Facts : Calories 346.8, Fat 6.5, SaturatedFat 1, Sodium 1061, Carbohydrate 61.2, Fiber 13.4, Sugar 5.7, Protein 14.5

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