Spinach and Chickpea Soup

My good friend and adopted sister, Brenda, was my inspiration in this soup. She made it with love for me during a busy weekend and it was so good, I had to have the recipe. Brenda is a true cook. When asked for the recipe, she replied that it was a combination of four different ones that she comprised in this soup. I added the millet, but is great without it. Adding other veggies on hand would not change the flavor either. In fact, I encourage you to make it your own!

Spinach and Chickpea Soup

 

INGREDIENTS:

• 1 large onion, diced

• 2 ribs celery, sliced

• 2 whole carrots, diced

• 4 cups vegetable broth

• 2 cans chickpeas, drained and rinsed

• 1 can spinach

• 1 28 oz. can diced tomatoes

• 1 tsp cinnamon

• 2 TBSP red curry paste

• salt and pepper to taste

• ½ cup millet or lentils

• 1 can coconut milk

DIRECTIONS:

1.     In a large pot on medium heat, add onion, celery, and carrots. Stirring frequently for about 2 minutes.

2.     Add vegetable broth and continue cooking for 5 minutes. Add lentils, if using, and continue simmering for 15 minutes.

3.     Add chickpeas, spinach, and diced tomatoes, cinnamon, red curry paste, salt and pepper, stirring to combine. Continue cooking for 5-10 minutes.

4.     Stir in millet, if using, and coconut milk. Continue simmering and cook for an additional 15-20 minutes or until millet is soft.

5.     Serve with naan bread if desired.