Prep 15 mins
Cook 15 mins
A friend found this recipe for a very yummy and hearty soup in an issue of Vegetarian Times. It's originally called "African Chickpea and Spinach Soup" but I modified it to reflect my own Thai-loving taste buds. The original recipe can be found here: http://www.vegetariantimes.com/recipes/10117
- 2 teaspoons olive oil
- 1 medium onion, chopped (about 1 cup)
- 1 garlic clove, minced (about 1 tsp.)
- 1 -2 tablespoon fresh cilantro, chopped
- 1⁄4 cup peanut butter, smooth natural-style
- 2 cups low sodium vegetable broth, divided (I use Thai stock)
- 1 teaspoon paprika
- 1 teaspoon ground coriander
- 1⁄4 teaspoon cayenne pepper
- 1 (15 ounce) can chickpeas, rinsed and drained
- 1 (14 ounce) can diced tomatoes
- 2 ounces spinach, chopped (about 2 cups, I've omitted this before)
- 10 -12 ounces cooked brown rice (or 1package of "Bird's Eye" steam-in-the-bag)
- Heat oil in large pot over medium heat. Add onion, and sauté 5 minutes, or until soft and golden. Add garlic and cilantro and cook 2 to 3 minutes more, or until garlic is lightly browned.
- Blend peanut butter and 1/2 cup broth in food processor to make smooth paste. Blend remaining broth into mixture.
- Add paprika, coriander and cayenne to onion mixture, and sauté 1 minute, or until fragrant. Stir in peanut butter mixture, chickpeas and tomatoes. Simmer 5 minutes. Season with salt and pepper, and stir in cooked rice and spinach just before serving.