Chickpea-Spinach Soup Recipe

by Adrienne Matt on February 11, 2008

in Beans & Pulses,Soups & Stews

I made this with Alex and Denny in mind. They have two small boys and need dishes that require low prep time but longer cooking time.
I saw a recipe in a UK magazine called Easy Living when I was in London last December. I modified the recipe, knowing the key to an Indian-tasting soup would be the tadka or paste of garlic and spices. (top photo)

2 cloves garlic, mashed
1/2t chili powder
1t brown mustard seeds
1t curry
1t turmeric
2 medium onions, finely diced
16oz can chick peas, drained and rinsed well
20oz chicken stock
16oz coconut milk
5-7oz fresh spinach (baby is best or tear up regular spinach)
In a stockpot, sprinkle about 2T oil and turn the heat up high. Add the mashed garlic, chili, mustard seeds, curry and turmeric. Stir quickly until the garlic browns. Lower the heat and add the onions. Simmer until translucent. Add the chickpeas and chicken stock. Return to boil. Reduce heat to simmer and add the coconut milk. When the soup starts to simmer, add the fresh spinach on top and cover to wilt the spinach, about 2-5 minutes (depends on how much surface area the spinach is covering). Turn off the heat and stir, making sure to snags browned bits that may be on the bottom of the pan either from the tadka or the coconut milk (milk likes to settle and coat the bottom).

Serve with naan or flatbread drizzled with oil. (Trader Joe’s has a great selection of frozen naan — garlic, rosemary, plain and onion.)

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