#individual serving

Recipe for 1 person

Ingredients

1 portion chickpeas

1 garlic glove

1 portion vegetables (1tbs chopped onions, fresh spinach)

1 pint vegetable stock

1tsp paprika

1 tsp turmeric

1/2 tsp cinnamon

Lemon Juice

Preparation

 Soak the chickpeas overnight in cold water.  On the following day drain the chickpeas and bring them to boil in 1 cup of fresh water; cover and simmer for 20 minutes.

Peel garlic and force through a garlic press; braise garlic and onions in a hot, non-stick skillet.  Add vegetable stock and chickpeas; season with paprika, turmeric, cinnamon and lemon juice.

Rinse spinach, add to soup and simmer over low heat until it is soft.

Cook’s note:  You can use frozen spinach or chard and canned chickpeas to save time.    The soup tastes great as a leftover so would be perfect to use for dinner one day and lunch the next.