African Chickpea & Spinach Soup

African Chickpea and Spinach Soup

This recipe is from the Vegetarian Times website. I’m always looking for a new way to utilize chickpeas other than hummus. Don’t get me wrong, hummus is good, it’s one of my favorite foods, but there are other amazing ways to use chickpeas than making hummus all the time. Previously in my blog I’d make a Moroccan chickpea soup that was absolutely amazing. Today I’m combining chickpeas with tomatoes and spinach and peanut butter in this new recipe. The best part about this recipe is that it really doesn’t take too long to make. This is always a plus when you’re busy. Give it a try yourself at home this winter when you need something beautiful and healthy and rich to counteract the chilly weather.

African Chickpea and Spinach Soup

2 teaspoons olive oil
1 medium onion, chopped
1 clove garlic, minced
1/4 cup smooth natural peanut butter
2 cups vegetable broth, divided
1 teaspoon paprika
1 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1 15oz. can chickpeas, rinsed and drained
1 14oz. can diced tomatoes
2 oz. spinach, chopped

1. Heat oil in large pot over medium heat. Add onion, and sauté 5 minutes, or until soft and golden.
2. Add garlic, and cook 2 to 3 minutes more, or until garlic is lightly browned.
3. Blend peanut butter and 1/2 cup broth in food processor to make smooth paste. Blend remaining broth into mixture. (Or use a whisk like I did).
4. Add paprika, coriander and cayenne to onion mixture, and sauté 1 minute, or until fragrant.
5. Stir in peanut butter mixture, chickpeas and tomatoes. Simmer 5 minutes.
6. Season with salt and pepper, and stir in spinach just before serving.

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