Garbanzo and Spinach Soup
Garbanzo and Spinach Soup
This is a warm, hearty soup to ward off the chill. It leans a bit toward Asian flavors. But the ingredients really just hint at what lies underneath. The spinach and garbanzos make this a whole meal. Especially if you serve it with some toasted bread.
1, 14 oz can garbanzo beans, drained
6 oz baby spinach leaves, or 6 oz regular spinach, stems removed and chopped
1/2 red bell pepper, diced
1/2 yellow onion, diced
1 medium hot house tomato diced, or two roma tomatoes diced
2 tablespoons fresh ginger root, finely diced
2 garlic cloves finely diced
2 cups chicken broth
2 tablespoons cooking oil
1 teaspoon hot chili sauce, sriracha recommended
1 tablespoon curry powder
1 tablespoon soy sauce
kosher salt and freshly ground black pepper
In a large pot or dutch oven heat the oil over medium high heat. Once the oil is hot add the bell pepper, onion and the ginger root. Saute for about 5 minutes. Add the tomatoes, the garlic, and the curry powder and allow the seasonings to bloom a bit about 2 minutes. Add the garbanzo beans, the chicken stock, the chili sauce, and the soy sauce. Simmer for about 10 to 15 minutes. Add the spinach and simmer for an additional 5 minutes. Remove from the heat and serve.