Thursday, January 15, 2009

Chickpea and Spinach Soup

2 cups uncooked brown rice
1 T olive oil
1 medium onion, finely chopped
2 cloves of garlic, mined
8 oz. mushrooms, thinly sliced (approx 4 cups)
6 cups vegetarian broth (chicken flavoured or vegetable)
1/2 tsp dried rosemary, crumbled
1 can (15 oz) chickpeas, rinsed & drained
2 bags (5 oz each) baby spinach leaves
salt and pepper to taste
(optional) 1/2 cup Parmesan cheese or vegetarian Rice Parmesan

In large pan, bring 4 cups of water to boil and add rice. Return to boil then reduce heat and cover to simmer for approximately 30 minutes (do not lift the lid).

In another large pan, heat oil over medium heat. Add onion, stirring & cooking until tender (5 minutes). Add garlic, mushrooms, again stirring and cooking until tender (5 minutes). Add broth and rosemary; bring to a boil. Cover and remove from heat.

If after 30 minutes the rice is not cooked (tender), continue cooking for up to 10 more minutes. Stir 2 cups of the cooked rice and the chickpeas into the broth, bring to a boil. Reduce to a simmer, cover and cook for 5 minutes to allow flavours to blend.

Finally add spinach to broth, cooking, uncovered, until the spinach wilts (takes about a minute). Add seasoning and garnish with cheese as desired.

This recipe is enough for 4 people.

(Recipe courtesy of Whole Living / Body and Soul Publication Dec 2007)

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