| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
|
Teasp olive oil |
| 1 |
|
Onion, chopped |
| 2 |
|
Cloves garlic, finely chopped |
| 1 |
pn |
Hot red pepper flakes |
| 1/2 |
|
Teasp ground cumin or curry powder |
| 1 |
cn |
(19 oz) chickpeas, rinsed and drained, or 2 cups cooked chickpeas |
| 4 |
c |
Vegetable OR chicken stock |
| 1/2 |
c |
Small soup pasta |
| 10 |
oz |
Fresh spinach, chopped, -or- |
| 1 |
pk |
(10 oz) frozen spinach, defrosted, squueezed dry and chopped |
| 1/4 |
|
Teasp pepper |
|
|
Salt, to taste |
| 2 |
tb |
Chopped parsley |
INSTRUCTIONS
1) Heat oil in large saucepan, add onion, garlic, cumin and hot pepper
flakes. Cook gently until tender.
2) Add chickpeas and stock and bring to boil. Reduce heat and simmer gently
for 10 minutes.
3)Add pasta and cook for 5 minutes, or until almost tender.
4)Add spinach, pepper and salt and cook for about 3 minutes. Taste and
adjust seasoning if necessary. Sprinkle with parsley.
For a thicker soup, puree half the soup before adding pasta.
Serves 6
>From Bonnie Stern's Simply HeartSmart Cooking.
Posted to FOODWINE Digest 4 November 96
Date: Mon, 4 Nov 1996 20:52:10 -0500
From: Leslie Duncan <duncan@VIANET.ON.CA>
A Message from our Provider:
“You’re never too young for God”