Chickpea and Spinach Soup with Lemon and Couscous

1 04 2013

I love zesting lemon into soups because it adds a nice bright finish to a warm, comforting meal. This soup doesn’t take a lot of prep work….a little sauteing and combining of ingredients and you’re done. You’ll spend more time waiting around for it to cook itself 😉

Chickpea and Spinach Soup with Lemon and Couscous

Chickpea and Spinach Soup with Lemon and Couscous

The following serves 4:

  • 2 Tbsp olive oil
  • 1 medium onion, chopped
  • 2-4 cloves of garlic, minced (use more or less depending how much garlic flavor you’d like to taste)
  • Pinch red pepper flakes
  • 1/2 tsp dried rosemary
  • 1/4 tsp ground thyme
  • 1 dried bay leaf
  • Kosher salt
  • 2 cans (15 oz) chickpeas, drained and rinsed
  • 1 can (15 oz) diced tomatoes
  • 6 cups low sodium chicken or vegetable broth
  • 1 cheese rind
  • 1 box frozen spinach, thawed
  • 1 cup whole wheat couscous (you could also use whole wheat orzo or brown rice)
  • Zest of 1 lemon
  • Grated parmesan cheese

Heat oil in a large soup pot over medium-high heat. Add onions and cook until softened, 3 – 5 minutes, stirring occasionally. Add the garlic and pinch of red pepper flakes and cook until fragrant, about 1 minute. Next add the rosemary, thyme and pinch of salt.

Add the chickpeas, tomatoes, broth and stir to combine. Add the cheese rind and bay leaf and bring the soup to a boil. Reduce heat to low and simmer for 15 minutes. Add the spinach and lemon zest and continue to cook, another 10-15 minutes. Taste and add salt as needed.

Meanwhile make the couscous (or orzo or brown rice) according to the package directions. Add the cooked couscous to the soup and stir well to combine.

Remove cheese rind and bay leaf and serve soup hot with parmesan cheese and ground black pepper.

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