Chickpea and Spinach Soup

Ingredients

• 2 teaspoons olive oil
• 1 medium onion, chopped (about 1 cup)
• 1 garlic clove, minced (about 1 tsp.)
• 1-2 tablespoon fresh cilantro, chopped
• 1/4 cup peanut butter, smooth natural-style
• 2 cups low sodium vegetable broth, divided (I use Thai stock)
• 1 teaspoon paprika
• 1 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper
• 1 (15 ounce) can chickpeas, rinsed and drained
• 1 (14 ounce) can diced tomatoes
• 2 ounces spinach, chopped (about 2 cups, I've omitted this before)
• 10-12 ounces cooked brown rice (or 1package of "Bird's Eye" steam-in-the-bag)

Directions

1. 1

   1. Heat oil in large pot over medium heat. Add onion, and sauté 5 minutes, or until soft and golden. Add garlic and cilantro and cook 2 to 3 minutes more, or until garlic is lightly browned.

2. 2

   2. Blend peanut butter and 1/2 cup broth in food processor to make smooth paste. Blend remaining broth into mixture.

3. 3

   3. Add paprika, coriander and cayenne to onion mixture, and sauté 1 minute, or until fragrant. Stir in peanut butter mixture, chickpeas and tomatoes. Simmer 5 minutes. Season with salt and pepper, and stir in cooked rice and spinach just before serving.