Meatless Monday: Chickpea Tomato Soup

This is that last week of the Meatless Monday series!

I really enjoyed making more meatless meals this month. It was easier on the wallet and many meals were a lot quicker to make since I didn’t have to prep any meat.

This week, I made an aromatic tomato soup with chickpeas and spinach. I just love the scent and flavor of the cumin and cinnamon combo.

1 tsp. olive oil
1 small onion, diced
2 cloves of garlic, minced
2 15-oz. cans of chickpeas, or about 6 cups cooked chickpeas, drained
1 28-oz. can crushed tomatoes
4 c. vegetable broth
1 tsp. cinnamon
1 tsp. cumin
1/2 tsp. cayenne pepper
3 c. spinach, roughly chopped

1. In a large pot, melt oil on medium heat. Add onions and garlic and sauté about 5 minutes.

2. Add the chickpeas, tomatoes, vegetable broth and spices. Stir to combine, and simmer on low heat for about 30 minutes.

3. Add spinach and stir. Heat until wilted and serve.

In case you missed ’em, these are the past Meatless Monday recipes:
Pineapple Fried Cauliflower Rice
Sweet Potato Black Bean Salad
Vegetarian Black Bean Chili
Thai Chickpea Salad


2 thoughts on “Meatless Monday: Chickpea Tomato Soup”

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