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.