Mediterranean Delights
Spinach & Chickpea Soup (Serves 6)
2 pita breads
2-3 Tbsp olive oil
1 large onion, chopped
2 Tbsp olive oil
1 lb spinach, chopped
2 medium tomatoes, seeded and chopped
2 cups cooked chickpeas, drained and rinsed
4 cups vegetable stock
Salt and pepper
2 Tbsp fresh lemon juiced
dash of cayenne pepper
fresh cilantro sprigs chopped, for garnish
pita with olive oil. Cut the bread into small strips and spread on a
baking sheet. Bake for 6-7 minutes, turning once to crisp both sides.
Remove from oven and allow to cool. If you do not want to turn on your
oven, you can just pan fry the pita strips in heated olive oil until
browned and crisp.
2. In a large pot, heat oil over medium-high heat. Add the onion and cook
for a few minutes until translucent. Add the spinach and cook for about
5 minutes, until wilted and stir often. Add the tomatoes and cook for
about 5 more minutes.
3. Stir in the chickpeas and then add the vegetable stock. Season with
salt and both pepper. Cook for about 10 minutes. Stir in the lemon
juice before serving. Serve in large bowls and top with the pita
croutons. Garnish with chopped cilantro, if desired. Enjoy!
