Spicy Spinach and Chickpea Curry Soup With Couscous
- Ready In:
- 1hr 10mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 tablespoons fresh garlic, minced
- 1⁄4 - 1⁄2 teaspoon cayenne pepper
- 4 cups vegetable broth
- 1 (14 ounce) can diced tomatoes
- 1 (15 ounce) can chickpeas
- 10 ounces frozen chopped spinach, thawed
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1 teaspoon coriander
- 1 teaspoon curry
- salt
- 1 cup couscous
- 1 cup water
- 1 tablespoon oil (optional) or 1 tablespoon butter (optional)
directions
- Heat the oil in a stock pot over medium high heat. Saute the onion and garlic until soft and translucent (about 2 minutes). Add the cayenne pepper and stir to coat.
- Reduce heat to medium and add broth, tomatoes, spinach, chickpeas--drained and rinsed, and all the spices. Stir to combine and return to a boil.
- Reduce heat to low and simmer for one hour or until chickpeas are softened.
- In a separate saucepan, bring water and oil, if using, to a boil. Stir in couscous and remove from heat. Cover and let sit for five minutes. Stir with a fork to fluff.
- Spread couscous in a bowl and top with the soup. Garnish with yogurt if you like.
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RECIPE SUBMITTED BY
I'm a doctoral student in Textual Studies and a literature instructor at a large university in Tennessee. I love Southern Literature and Modern/Contemporary Drama. I am interested in moderate liberal politics, reading, travel, ethnic food, vintage collections, vinyl, and black and white photography. Marcy Goldman's A Passion for Baking is my bible. Amy Sedaris's I Like You: Hospitality Under the Influence is every kitsch kitchen cook's must-have. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket">