Chickpea Soup
AuthorMabDifficultyBeginnerIn a soup pot, heat enough olive oil to coat the bottom of the pot over medium heat until shimmering and then add the onions and cook until translucent, about 5 minutes.
Add the garlic and saute for just a minute then add the tomatoes, spinach, chickpeas, parsley, spices, and broth then bring to a boil and immediately turn the heat down to low and simmer for 20-25 minutes, stirring occasionally.
While the soup simmers, toast the vermicelli in a small pan with 1 tablespoon olive oil until it turns golden brown then remove from heat.
Stir in the toasted vermicelli and cook for another 3-5 minutes until the pasta is cook through.
Adapted from The Mediterranean Dish
Ingredients
Directions
In a soup pot, heat enough olive oil to coat the bottom of the pot over medium heat until shimmering and then add the onions and cook until translucent, about 5 minutes.
Add the garlic and saute for just a minute then add the tomatoes, spinach, chickpeas, parsley, spices, and broth then bring to a boil and immediately turn the heat down to low and simmer for 20-25 minutes, stirring occasionally.
While the soup simmers, toast the vermicelli in a small pan with 1 tablespoon olive oil until it turns golden brown then remove from heat.
Stir in the toasted vermicelli and cook for another 3-5 minutes until the pasta is cook through.