Dark green, fat spinach leaves are packed full of vitamins and antioxidants. You couldn't have paid me to eat them as a kid but now I love their earthy, rich, mineral flavors.
Spinach is in abundance at the markets this month so I've been picking up a few bunches every week to make salads, frittatas, risottos and soups.
And soup was just what the doctor ordered two days ago while we sat watching the sheets of rain slap against the windows. We were warm and dry inside, and hoping that our power wouldn't go out. Luckily it didn't!


Spinach is the main ingredient of my entry for this week's Weekend Herb Blogging, hosted by Pille at Nami-Nami. Here is my recipe for an aromatic, delicious Chickpea and Spinach Soup that is perfect on a chilly autumn day.

Chickpea and Spinach Soup
Serves 6

2 teaspoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 pinch hot red pepper flakes
1 teaspoon ground cumin
1 can (19 oz) chickpeas, rinsed and drained, or 2 cups cooked chickpeas
4 cups vegetable OR chicken stock
1/2 cup small pasta for soup
10 ounces fresh spinach, washed, drained and chopped, OR 1 box (10 oz) frozen spinach, thawed, squeezed dry and chopped
Salt and freshly ground black pepper, to taste

Heat the oil in large saucepan then add onion, garlic, cumin and hot pepper flakes.
Cook gently until softened.
Add chickpeas and stock and bring to boil then reduce the heat and simmer gently for 10 minutes.
Add pasta and cook for 5 minutes, or until almost tender.
Add spinach, pepper and salt and cook for another 3-5 minutes.
Taste and adjust seasoning if necessary.
For a thicker soup, puree half the soup before adding pasta.
Enjoy!




Be sure to read the WHB #106 round up on Monday at Nami-Nami.