Chickpea & Spinach Soup
I love one-pot meals, like this soup inspired by an Indian dish my kids love, chana masala. This soup is perfect for weekday cooking when I’m running around like crazy but still want to serve a hot, healthy dinner without spending a lot of time prepping or doing dishes afterwards.
Ingredients
- 1/4 cup pink lentils
- 1/4 cup quinoa
- 1 can chickpeas
- 1 teaspoon coconut oil
- 1/2 cup red onion, (finely chopped)
- 1 teaspoon garam masala
- 1/4 teaspoon cinnamon powder
- 1/4 teaspoon cardamom powder
- 1/2 teaspoon cumin powder
- 2 large tomatoes
- 3 cloves garlic
- 1 inch ginger
- 1/4 teaspoon black peppercorns
- 2 cups water
- 2 cups spinach, (packed)
- 1 teaspoon salt
Instructions
- Wash and drain lentils and quinoa. Set aside.
- Drain and wash chickpeas. Set aside.
- In a pan, add oil and onions, and cook on medium heat for 5 minutes.
- Add spices and mix well, then cook for 1 minute.
- In a blender, blend tomato, garlic, ginger, and peppercorns with 1/2 cup water into smooth puree.
- Add the pureed mixture to the pan and mix well.
- Add lentils, quinoa, and chickpeas, and mix.
- Add salt and 1 1/2 cups water, then cover and cook for 20 minutes.
- Remove from heat, stir in spinach, and cover again.
- Let the soup sit on the kitchen counter for 10 minutes while the spinach wilts.
- Salt as desired.