Every year, as the leaves begin to turn, my tummy starts craving soup.  I love soup.  And I’m lucky enough to have a father who loves to make me soup.   Unfortunately, the soups he makes are not gluten-free so I can no longer enjoy his simple but delicious soups.  So I’m now the Chief soup maker in my family.

Today is the first soup of the season.

Spinach Chickpea Soup

1 medium red onion, diced
4 whole cloves garlic, minced
3 to 4 cups raw baby spinach, roughly chopped
1 tablespoon tomato paste
6 cups chicken stock (or vegetable stock if cooking for a vegetarian)
1 cup dried chickpeas, soaked overnight in cold water

Soak chickpeas overnight or for at least 8 hours in cold water.  Drain chickpeas and discard water.  Place in heavy soup pot with chicken stock.  Bring to a boil, then reduce heat and simmer until chickpeas are tender (approximately one hour).

Saute
onions about 5 minutes, until translucent.  Add garlic and cook 2-3
minutes more.  Add onions and garlic to soup pot with tomato paste.
Let soup simmer approximately 30 minutes.

Add chopped spinach (and more stock or water if needed) and season with salt and pepper.  Let simmer for another 15 to 30 minutes.  Serve hot.

Variation:  Add 1/2 teaspoon cumin, coriander and chili powder to soup for a different flavor combination.