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.