Chickpea Tomato Soup
- 3/4 c chickpeas, hydrated
- 28oz can of diced tomato
- 3 generous handfuls of spinach, rolled and sliced thin
- 1 liter box of broth
- ground corriander seeds
- salt & pepper
- basil leaves
- olive oil
In a large pot add broth, chickpea liquid and tomato juice; bring to a boil. Add corriander, salt, pepper and olive oil to taste. When boiling add chickpeas and tomatos. Simmer. Wait for the broth to reduce, only slightly. After 20 or so minutes — or whenever you’re hungry — turn off heat and add spinach.
Serve in bowls, garnish with generous amounts of basil.
