Empty My Fridge
Spicy Mediterranean Chickpea Soup | Heart-Healthy One Pot Recipe
Ingredients
- Extra virgin olive oil3 tbsp
- Onion1
- Garlic6 cloves
- Carrot2
- Cilantro · ground, chopped1 tsp
- Cumin · ground¾ tsp
- Paprika · smoked½ tsp
- Chili flake · crushed½ tsp
- Saffron¼ tsp
- Tomato2
- Chickpea2 cans
- Vegetable broth3 cups
- Bay leaf1
- Spinach3 oz
- Lemon1 tbsp
- Salt
- Black pepper
Instructions
- Heat the olive oil in a stockpot over medium heat.
- Add the onion, garlic and carrots and sauté for about 5 minutes until lightly softened.
- Stir in the ground cilantro, cumin, paprika, crushed red pepper and saffron, then add the grated tomatoes and season with salt and pepper. Simmer for about 4 minutes until the tomatoes have slightly thickened.
- Add the drained, rinsed chickpeas, vegetable broth and bay leaf. Raise to high heat until it comes to a boil.
- Cover, lower to low heat and simmer for 15 minutes.
- Remove the lid and bay leaf. Stir in the spinach until lightly wilted, then turn off the heat and mix in the lemon juice.
- Serve in shallow bowls topped with chopped cilantro.
Summarized from Spain on a Fork's video. Watch it for the details.
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