Spinach and Chickpea Soup

1. 1

   In a heavy soup pot over medium heat, warm the olive oil.

2. 2

   Add the onion and saute, stirring frequently, until wilted but not browned, 3-4 minutes.

3. 3

   Add the garlic and stir briefly.

4. 4

   Add the tomatoes, raise the heat to medium high, and cook, stirring occasionally, until the tomatoes start breaking down to form a sauce, about 10 minutes.

5. 5

   Add the chickpeas, water and broth to the pot and bring to a simmer over medium-high heat.

6. 6

   Cook uncovered, adjusting the heat as necessary to maintain a simmer, until the vegetables are tender and the flavors have blended, 30 - 45 minutes.

7. 7

   Turn off heat, add spinach, and cover until ready to use.

8. 8

   The soup will be brothy and chunky.

9. 9

   Season to taste with salt and pepper.

10. 10

    Ladle into shallow bowls and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.