Chick Peas and Spinach soup

Chick pea and Spinach soup

Home made bread and soup nights happen in our house at least once every week.  I love to make soups because you can let your imagination run wild experimenting with different combination of ingredients.  You just need to have a daring attitude and of course, your family who are the scapegoats need to be supportive too.:) I mostly never follow any strict recipes but follow some basic rules such as ensuring compatibility of the ingredients, and the flavors, etc. Most of the times I go with my gut – hey it cannot end up that bad, right? Plus I always have a back up – the bread of course!

This last week I decided to make a Chick peas and spinach soup since the only vegetable I had left in my fridge was spinach and a small piece of  bottle gourd. Chick peas and spinach soup is common in the Middle east as I understand.  So I decided to give that combination a try but I added italian seasoning to it.  I also had some left over pumpkin puree (yes I still have some more left despite all the pumpkin stuff I have been making and posting recently! :)) and I thought why not add that in too.  So now you know why I enjoy making soups – yes it is indeed a ‘refrigerator cleaning’ exercise for me. 🙂 And I think the end product reminded me of a similar soup with white beans that I had enjoyed in an Italian restaurant.

OK so here’s the recipe for the soup.  The bread that I made to go with this was actually French Baguette and I will post the recipe for that separately.

This recipe will make about 4 servings

Ingredients:
1 tbsp olive oil
1 onion, finely chopped
2 cloves garlic, crushed or chopped
2 small tomatoes, chopped finely
1 tsp dried thyme
1/2 tsp italian seasoning (or dried oregano)
1/4 tsp garlic sea salt
1 tsp salt
1 cup bottle gourd pieces, chopped into cubes (you could use zucchini too)
1 cup chick peas(garbanzo beans) soaked overnight and then cooked or canned chick peas, washed and drained
1/2 cup roasted pumpkin puree or canned pumpkin puree
1/4 cup cooked chick peas to make a paste ( or you can use store-bought hummus)
2 tbsp pasta marinara sauce or tomato sauce
2 cups chopped spinach
about 5 cups water

Method:

Take a large pot and heat it on the stove. Add the olive oil and when hot add the chopped onions and saute for about 2 minutes on medium heat stirring continuously.

IMG_2558

Then add the crushed garlic and stir for another 30 seconds.

Next add the tomatoes and let it cook for about 3-4 minutes until they turn soft and pulpy.

IMG_2559

Then add the thyme, italian seasoning, the garlic seasalt  and the salt.

Next add the bottle gourd pieces and again saute for about 2 to 3 minutes on low to medium heat.

Then add the chick peas, the pumpkin puree and stir.

Next take the extra chick peas and make a paste by mashing them in a bowl and add to the pot. Finally add the marinara sauce and the water and cover and cook on low heat for about 5 minutes.

IMG_2560

Open and add the chopped spinach and let cook for another 2-3 minutes until the spinach is cooked. Adjust seasoning and add water if necessary to adjust consistency.

IMG_2561IMG_2563

IMG_2572

Enjoy warm with some fresh bread.

Notes:

Since we are adding some store-bought stuff like marinara sauce or tomato sauce and or hummus etc,  add any extra salt judiciously.  Less salt to begin with is always ok in a soup as you can always add more if it turns out bland.

The quantity of water is also approximate. Add water as per the consistency of the soup desired.

Share this post!
Follow by Email
Facebook
YouTube
Google+
https://indusinternationalkitchen.com/2013/12/chick-peas-and-spinach-soup.html
Pinterest
Instagram
Twitter
RSS

0 thoughts on “Chick Peas and Spinach soup

  1. Lovely! I was just thinking of this combination yesterday. Now I will make it using your recipe! 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *