Hearty Chickpea Soup

Thanksgiving is almost here.  The calendar seems to be flying by, and some days I scratch my head and wonder what just happened.

This is a very easy soup to prepare, and more than likely, you already have most the ingredients around your kitchen, especially as you prepare for the big day on Thursday.

I enjoyed the simplicity of this soup, and I hope you will too.  Adding smoked paprika adds an unexpected depth of flavor.  Regular paprika will work too, but if you can find the smoked (which I prefer), use it 🙂

Hearty Chickpea Soup

serves 6

1 15 oz can chickpeas, drained and rinsed

2 onions, finely chopped

2 medium carrots, peeled and cubed

1 bay leaf

8 cups water

1/4 cup olive oil

4 garlic cloves, minced

1 15 oz can diced tomatoes, drained

2 cups finely chopped, well washed spinach

1/2 tsp smoked paprika

salt and pepper

Place chickpeas, onions, carrots and bay leaf in large soup pot.  Add 7 cups of water.  Over medium heat, bring to boil.  Simmer uncovered for 20 minutes.

Heat oil in saute pan.  Add garlic and tomatoes.  Saute for 4-5 minutes over medium heat.

Add tomato mixture to soup, along with spinach, paprika, salt and pepper.  Add remaining cup of water and bring soup to a boil.  Cover and simmer over medium low heat for 20 minutes.  Serve soup hot.