Spiced Chickpea and Turmeric Soup

Prep: 10 mins | Cook: 30 mins | Total: 40 mins | Serves: 4

Total Carbs: 22g (approx. per serving)
Total Calories: 160 (approx. per serving)

Ingredients:

• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon ground paprika
• 1/4 teaspoon cayenne pepper (optional)
• 2 cans (14.5 oz each) chickpeas, drained and rinsed
• 4 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes
• 2 cups spinach, chopped
• Salt and pepper, to taste

Instructions:

1. Sauté the Aromatics:
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic. Sauté until the onion is soft and translucent, about 5 minutes.
2. Add Spices:
   Stir in the ground turmeric, ground cumin, ground paprika, and cayenne pepper (if using). Cook for another 1-2 minutes until fragrant.
3. Add Chickpeas and Broth:
   Add the chickpeas, vegetable broth, and diced tomatoes. Stir well and bring to a boil. Reduce the heat and simmer for about 20 minutes.
4. Add Spinach:
   Stir in the chopped spinach and cook for another 5 minutes, or until wilted.
5. Season and Serve:
   Season with salt and pepper to taste. Ladle the soup into bowls and serve hot.

This recipe is:

• Gluten-free
• Vegetarian
• Vegan