Recipe: Chickpea Soup with Spinach and Parmesan Cheese

CHICKPEA SOUP WITH SPINACH AND PARMESAN CHEESE

2 tablespoons olive oil
1 medium onion, diced
1/2 large red bell pepper, diced
1-2 garlic cloves, chopped
1 teaspoon dried oregano
2 tablespoons tomato paste
4 cups vegetable stock
1 (19-ounce) can chickpeas, drained well, rinsed, drained well again
2 cups fresh spinach leaves, thickly sliced
Salt and freshly ground pepper to taste
Freshly grated Parmesan cheese to taste

Heat oil in a soup pot set over medium heat. Add onion, bell pepper and garlic and cook 3-4 minutes.

Mix in oregano and tomato paste and cook 2 minutes more.

Add stock and chickpeas, bring to a simmer, and simmer 15 minutes.

Stir in spinach and cook just until it starts to wilt, about 1 minute. Season soup with salt and pepper.

Ladle soup into bowls, sprinkle with the cheese and serve.

Serves 4
Source: CanWest News Service