Try this easy and healthy soup after a day of snowshoeing. A favorite with several Snowshoe Magazine writers, it’s especially heavenly with a loaf of wholegrain bread and a glass of zin. Eaten in front of a roaring fire … even better!
African Chickpea and Spinach Soup
2 tsp olive oil
1 medium onion, chopped
1 clove garlic, minced
¼ cup smooth natural peanut butter
2 cups low-sodium vegetable broth
1 tsp paprika
1 tsp ground coriander
¼ tsp cayenne pepper
¼ tsp red pepper flakes
1 15-oz can chickpeas, rinsed and drained
1 14-oz can diced tomatoes
2 oz spinach, chopped (about 2 cups)
Saute onions and garlic.
Add all remaining ingredients except spinach and simmer until heated. Stir in spinach just before serving.