i am pleased to bring you the first soup of the season, because the weather around here is starting to feel a little cooler (aka not 90+ degrees) & it looks like it just might stick around for a bit. plus, i like soup a lot & this is a fabulous one to kick off the season. it’s a basic soup, with a little flavor twist, so, so easy, comes together in no time at all (under 30 minutes!) AND (this warrants all capitals & an underline) we had everything it needed already in the house!
that NEVER happens. never. ever. ever.
ever so slightly adapted from serious eats (serves 4-6)
3 cups low sodium chicken or vegetable broth
2 15oz cans chickpeas, drained & rinsed
1 15oz can diced tomatoes
1/4 teaspoon saffron threads, crumbled
salt & freshly ground pepper
2 tablespoons unsalted butter
1 medium onion, diced
4 cloves garlic, minced
1/2 teaspoon ground ginger
1/2 teaspoon ground cumin
2 tablespoons fresh cilantro, chopped
1 10oz package frozen spinach, thawed & drained
lemon wedges for serving (don’t leave these out, the squeeze of fresh lemon really adds great flavor.)
1. in a large pot, combine broth, chickpeas, tomatoes, saffron & about 1/2 teaspoon salt. cover. bring to a boil. remove from heat & set aside.
2. in a separate large saucepan, over medium high heat, melt butter. add the onion & a generous pinch of salt. cook until onions are slightly soft & translucent, about 5 minutes. add garlic, ginger & cumin. cook until fragrant, only about 30-60 seconds more.
3. pour the chickpea mixture into the saucepan, bring to a boil, reduce to a simmer & let it go for 10 minutes.
4. remove from heat, stir in cilantro & spinach, add salt & pepper to taste, ladle into bowls & serve with lemon wedges.