I am thinking of my family and friends enduring the winter months across the country and on the other coast! This is a healthy and warming soup full of immune boosting antioxidants, healthy fats and protein. Enjoy a mix of rich flavors!
CHICKPEA, CHORIZO & SPINACH SOUP adapted from www.eatingwell.com
4 servings
Ingredients
- 4 ounces Spanish chorizo, cut into 1/4-inch pieces
- 1 tablespoon extra-virgin olive oil
- 3 large leeks, white and light green parts only, halved lengthwise, rinsed well and thinly sliced
- 4 medium cloves garlic, finely chopped
- 1/2 teaspoon ground cumin
- 1 cup canned crushed tomatoes
- 4 cups low-sodium chicken or vegetarian broth
- 1 15-ounce can Organic chickpeas, rinsed
- 1/2 teaspoon paprika (regular sweet)
- 1/4 teaspoon smoked paprika
- 4 cups organic baby spinach
- 1/2 teaspoon freshly ground pepper
Directions
- Cook chorizo in a large pot over medium-low heat, stirring occasionally, until most of the fat melts out, about 5 minutes. Set aside to drain on paper towels; discard fat.
- Add oil to the pot and place over medium heat. Add leeks and cook, stirring frequently, until just soft, 4 minutes. Add garlic and cumin and cook for 1 minute. Add crushed tomatoes (or puree) and cook, stirring frequently, for 2 minutes. Add broth, chickpeas and sweet and smoked paprika; bring to a boil. Reduce heat to a simmer, partially cover and cook for 20 minutes.
- Add spinach, pepper and the reserved chorizo; cook, stirring, until the spinach is wilted, about 2 minutes.
“Your job is not to judge, your job is not to figure out if someone deserves something. Your job is to lift the fallen, to restore the broken, and to heal the hurting.” Unknown
Be Well ~Meg @REJOOVwithMeg
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