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Tuesday, February 9, 2016

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 


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 


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.

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