African Chickpea and
Spinach Soup
Serves 4, Vegan,
20 minutes prep time
2 tsp olive oil
1 medium onion chopped (about 1 cup)
1 clove garlic minced (about 1 tsp)
1/4-cup smooth organic peanut butter
2 cups organic vegetable broth (divided; see below)
1 tsp paprika
1 tsp ground coriander
1/4 tsp cayenne pepper
1 15-oz can organic chickpeas, rinsed and drained
1 14-oz can organic diced tomatoes
2 oz. fresh organic spinach, chopped (about 2 cups)
1. heat oil in lare pot over medium heat. Add onion,
and saute 5 minutes, or until soft and golden. Add
garlic, and cook 2-3 more minutes, or until garlic is
lightly browned.
2. Blend peanut butter and 1/2-cup vegetable broth in
blender or food processer to make a smooth paste.
Blend remaining broth into mixture.
3. Add paprika, coriander, and cayenne to onion
mixture, and saute 1 minute, or until fragrant. Stir
in peanut butter mixture, chickpeas, and tomatoes.
Simmer 5 minutes. Season with salt and pepper, and
stir in spinach just before serving.
Contributed
by Susan Wiser of Cayuga
Dog Rescue http://cayugadogrescue.org/
Susan adapted this from an idea in Vegetarian Times Magazine
Ludgate Farms
1552 Hanshaw Rd.
Ithaca, NY 14850