Keep Warm With Hearty Chickpea And Spinach Soup

Sunrise Senior Living  |  December 22, 2014

It's easy to fall into a habit of eating plain meals and lots of leftovers during the chilly winter months, but there's no reason you can't try a new recipe once in a while. Soups are quick and easy to make, and they're great to share with friends and family. If you're feeling adventurous and want to try a new recipe, this chickpea and spinach soup might be just what you're looking for.

This recipe is perfect for cold and blustery winter days. A bowl of this soup will fill you up and also provides essential proteins and nutrients to keep your body healthy. Grab a slice of crusty Italian bread and enjoy a bowl of this chickpea and spinach soup while the storm blows outside.

Ingredients

  • 2/3 cup uncooked brown rice
  • 1 1/3 cups water
  • 1 Tbsp. olive oil
  • 1 small onion, finely chopped
  • 1 tsp. minced garlic
  • 4 cups shiitake mushrooms, stems removed and thinly sliced
  • 6 cups vegetable broth
  • 1/2 tsp. dried rosemary
  • 1/2 tsp. sweet paprika
  • 1/8 tsp. ground cumin
  • 15 oz. chickpeas, drained and rinsed
  • 10 oz. baby spinach leaves
  • Salt and pepper to taste

Directions
First, bring the water to a rapid boil in a medium saucepan. Stir in the brown rice and return to a boil, then reduce heat to low. Cover the pan and let the rice cook for the time directed on the package.

In a large saucepan, heat the olive oil. Add in onion and cook over medium heat for five minutes, stirring frequently. When the onions are tender, add the garlic and mushrooms to the pan. Cook for an additional five minutes or until the mushrooms are tender. Stir in the broth, rosemary, paprika and cumin, then bring the mixture to a boil. Cover the pan and remove it from the heat.

When your rice is cooked, stir it into the broth. Add the chickpeas, then place the pan back onto the stove. Bring the mixture to a boil, then reduce heat to low and allow the soup to simmer for five minutes.

Finally, stir in the spinach, salt and pepper. Cook the soup for an additional minute, just until spinach is wilted. Garnish with a little parmesan cheese and serve the soup to your friends at the retirement community.