-1 T. olive oil
-1 large onion, diced
-2 cloves of garlic, minced
-3 -15 ounce cans of chickpeas, or about 6 cups cooked chickpeas, drained
-1-15 ounce can (about 2 cups) of diced tomatoes
-4 c. vegetable broth
-1 t. cinnamon
-1 t. cumin
-1/2 t. paprika or ground red pepper
-1 t. salt
-1/2 t. pepper
-2 packed cups fresh, roughly chopped spinach (you can use 1-3 c. spinach, to your liking)
-drizzle of extra virgin olive oil, optional
1. in a soup pot, melt the oil on medium heat. add onions and garlic and saute about 5-7 minutes, until onions are softened and slightly translucent.
2. add the chickpeas, tomatoes, vegetable broth and spices. stir to combine, and simmer on low heat for about 40 minutes.
3. while simmering, wash your fresh spinach and roughly chop it into bite-sized pieces with a knife.
4. when 40 minutes is up, taste a test bite and check the tenderness of the chickpeas. they should be soft, if they’re still a little firm, throw the soup on for another 10 minutes to soften them up.
5. once the soup is ready to be served, add spinach and stir, letting the heat wilt the spinach. serve immediately with a drizzle of extra virgin olive oil.
*tip: if you throw all the spinach in and don’t eat it all, don’t fret. the soup can be refrigerated and the spinach will still taste great, it just will have lost its bright green color and be considerably softer. you can also throw in another handful of fresh spinach to give it a little more body after reheating.