Spinach-Chickpea Soup

2 tablespoons extra virgin olive oil
3 garlic cloves, peeled and minced
2 cups fresh spinach, roughly chopped
1 teaspoon red pepper flakes
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1 (28 ounce) can of chickpeas, rinsed and strained
6 cups broth, chicken, vegetable or beef

1 cup dry couscous
Salt and pepper to taste
juice of ½ lemon

Drizzle olive oil


1.      In a saucepan, add the olive oil and sauté the garlic on medium heat for a minute.  Add the spinach and sauté for another minute.  Next, add the red pepper flakes, cumin, coriander and salt and pepper.

2.      In a large saucepan on medium head, add the chickpeas and broth. Bring to a boil, add the couscous, simmer and cook covered for about 15 minutes.

3.      Plate the soup in a large bowl or individual bowls. Add a drizzle of olive oil and fresh squeezed lemon juice in each bowl and serve hot. Serves 6-8.

       Whenever I eat this soup, it brings back memories of my childhood.  Whenever it rained or it was cool outside, my mother would always make a soup for dinner.  I still remember the aroma of cumin and chickpeas.

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