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.

IMG_20181028_094753968.jpgIngredients:
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

Instructions:
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

Advertisements

One thought on “Meatless Monday: Chickpea Tomato Soup

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s