Spicy Spinach and Chickpea Curry Soup With Couscous

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 tablespoons fresh garlic, minced
• 1/4-1/2 teaspoon cayenne pepper
• 4 cups vegetable broth
• 1 (14 ounce) can diced tomatoes
• 1 (15 ounce) can chickpeas
• 10 ounces frozen chopped spinach, thawed
• 1 teaspoon turmeric
• 1 teaspoon paprika
• 1 teaspoon coriander
• 1 teaspoon curry
• salt
• 1 cup couscous
• 1 cup water
• 1 tablespoon oil (optional) or butter (optional)

Directions

1. 1

   Heat the oil in a stock pot over medium high heat. Saute the onion and garlic until soft and translucent (about 2 minutes). Add the cayenne pepper and stir to coat.

2. 2

   Reduce heat to medium and add broth, tomatoes, spinach, chickpeas--drained and rinsed, and all the spices. Stir to combine and return to a boil.

3. 3

   Reduce heat to low and simmer for one hour or until chickpeas are softened.

4. 4

   In a separate saucepan, bring water and oil, if using, to a boil. Stir in couscous and remove from heat. Cover and let sit for five minutes. Stir with a fork to fluff.

5. 5

   Spread couscous in a bowl and top with the soup. Garnish with yogurt if you like.