Chickpea and Beet Greens Soup
A satisfying winter soup with chickpeas and beet greens
Ingredients
- 1/4 cup olive oil
- 1 medium onion chopped coarsely
- 4 peeled garlic cloves minced
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper if liked, and more to taste
- 2 cups crushed canned tomatoes
- 4 cups canned chickpeas drained
- 3 cups vegetable broth
- 1/2 teaspoon granulated sugar
- Salt and black pepper to taste
- 4 cups fresh rinsed, drained and finely chopped wild or cultivated beet greens.
Instructions
- In a large pot, heat the olive oil. Use medium heat.
- Add the onion, garlic, cinnamon, paprika, cumin and optional cayenne.
- Cook, stirring occasionally, until the onions wilt.
- Add the tomatoes, chickpeas, broth, and sugar.
- Bring the soup to a boil, then reduce heat. Simmer, covered, 30-45 minutes.
- Season with salt and pepper. Stir and taste.
- While the soup cooks, finely chop the beet greens.
- Before serving, place equal amounts of chopped greens into 4 or 6 soup bowls. Ladle hot soup on top.
- Serve right away