CHICKPEA ,SPINACH, TOMATO SOUP

 

Ingredients:

 1 cup chickpeas ( drained and rinsed)

 6 cups chicken stock

 1 yellow onion, diced

 8 cloves garlic, diced very small

 1 T olive oil

 one 14.5 oz can diced tomatoes with liquid

 4 cups chopped baby spinach (measure before chopping)

Directions:

Drain chickpeas 

 Place spinach in a steamer basket in a large soup pot. Add water and steam spinach till cooked

Once spinach is cooked drain. Add cooked spinach to a food processor and pulse a few times.

In the large soup pot ( that the spinach was steamed) add oil and sauté onions and garlic.

Add broth, Spinach, tomatoes, chickpeas to the onions to the large soup pot.

Simmer on low for about 30 minutes

Note: Another Monday soup recipe. It's been cool and I always love a good bowl of soup.

I made stock with leftover turkey bones. Ae-Yun gave me a large bag of spinach.