Spicy Chickpea Soup

Winter is a season of soups and why not try some variation and get a nice kick to the soup.... So, the first try was an instant hit with the family.

This is an easy soup to make but filled with nutrients.

Preparation Time: 10 minutes 

Cook Time: 30 - 35 minutes 

Serves : 4-5

Recipe Inspired by: Dave Lieberman 

Ingredients:

Vegetable Broth : 32 oz homemade or store bought

Chickpeas/Garbanzo beans: 2 of the 15 oz cans(wash and drain them)

Onion : 1 large chopped 

Tomatoes: 2 large chopped 

Garlic: 6 cloves minced

Cayenne pepper: 1/4 teaspoon 

Red chili powder: 1 teaspoon 

Black pepper: 1/2 teaspoon 

Ground cinnamon: 1 teaspoon 

Cumin powder: 1 teaspoon 

Sugar : 1 teaspoon 

Salt to taste 

Olive oil: 3 tablespoons 

Baby Spinach: 1/4 cup 

Method:

Heat oil in a stock pot or a large pot and add garlic, fry for 30 seconds and add onions. Sauté till they turn light brown. Add all spice powders, mix well and cook for 30 seconds. Add tomatoes and cook for 3-4 minutes.

Add the chickpeas and broth, mix well and bring it to a boil. Lower the flame to medium and keep cooking for another 25-30 minutes. 

Turn off the stove, mash the chickpeas to the consistency you like and add the spinach. Mix well and wait for 5 minutes before serving.

Serve hot with some bread.