This delicious, filling and tasty soup is a quick-to-make dinner for the chilly season.
- 2 (15.5-ounce) cans chickpeas
- 1/4 cup extra-virgin olive oil, divided, plus more for drizzling
- 3 medium carrots, chopped (about 1-1/4 cups)
- 1 large yellow onion, finely chopped (about 2 cups)
- 1-1/4 tsp kosher salt, divided, plus more to taste
- 3 garlic cloves, finely chopped
- 1-1/2 tsp ground cumin
- 1/2 tsp ground ginger
- 1/2 tsp ground turmeric
- 1/8 tsp cayenne pepper, plus more to tate
- 6 cups loosely packed fresh spinach, coarsely chopped
- 1/2 tsp fresh lime juice
Drain chickpeas, reserving liquid.
Heat 3 Tbsp oil in a large heavy-bottomed pot or medium Dutch oven over medium heat. When simmering, add carrots. Cook; stirring occasionally, until slightly softened, about 4 minutes. Add onion and 1/4 tsp salt; cook, stirring often, until onions are golden in spots, about 10 minutes. Push onion mixture to one side of the pan; add garlic, cumin, ginger, turmeric, cayenne and remaining 1 Tbsp oil to empty side of pan. Cook, stirring spice mixture constantly, until fragrant and spices coat bottom of pan, 30 seconds to 1 minute.
Add chickpeas, reserved 1 quart of bean liquid and water, add remaining 1 tsp salt to pan. Partially cover, and bring to a simmer over medium. Reduce heat to low, and gently simmer, partially covered, until chickpeas and carrots are very tender but chickpeas still hold their shape, about 30 minutes. (You should have about 5-1/2 cups of cooked bean mixture. If needed, add additional water to equal 5-1/2 cups).
Transfer 1 cup chickpea mixture to a blender, taking care to get a good mix of solids and liquid. Process until smooth, about 40 seconds; return to pan. Return the soup to a gentle simmer over medium.
Gradually add spinach in batches; stirring until wilted. Stir in lime juice, and add additional salt and cayenne to taste. Ladle soup into bowls, and drizzle with olive oil.
(Source: Food & Wine)
