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15 February 2009
Chickpeas on a chilly night.
Hearty Chickpea Soup
2 T olive oil
1 rib celery
1 med carrot, chopped
1 med onion, chopped
2 cloves garlic, minced
1 t ground cinnamon
1/4 t ground turmeric
1/4 t ground ginger or 1 t grated fresh
2 C vegetable broth
1 can (15 oz) chickpeas, rinsed & drained
1 can (14.5 oz) diced or stewed tomatoes (no salt)
2 C baby spinach leaves
lemon wedges (garnish)
Heat oil on medium heat. Sauté celery, carrot, onion and garlic 3—5 minutes. Add cinnamon. turmeric, ginger. Cook 1—2 minutes longer.
Add broth, chickpeas, and tomatoes (with juice). Bring to a boil. Reduce heat to simmer. Cook partially coverd 25 minutes or until vegetables are tender.
Stir in spinach and cook until wilted.
Garnish with lemon wedges if desired
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