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Recipecouscous Vegetarian

Spicy Spinach and Chickpea Curry Soup with Couscous

i created this recipe as a healthy, low fat meal for my vegetarian husband and i. not only does the spinach and chickpeas provide vital vitamins and minerals, the chickpeas are good source of veggie protein. serving this over a bed of couscous makes this a complete moroccan dish. you can substitute the pre-packaged couscous if you like, though i prefer to buy it in the bulk containers and measure out the amount i want to use. this would be delicious with a dollop of light plain yogurt on top to temper the spice. enjoy!

complex16 ingredients12 preparation steps
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Ingredients

  • olive oil
  • onion
  • fresh garlic
  • cayenne pepper
  • vegetable broth
  • diced tomatoes
  • chickpeas
  • frozen chopped spinach
  • turmeric
  • paprika
  • coriander
  • curry
  • salt
  • couscous
  • water
  • oil

Preparation

  1. 1heat the oil in a stock pot over medium high heat
  2. 2saute the onion and garlic until soft and translucent
  3. 3add the cayenne pepper and stir to coat
  4. 4reduce heat to medium and add broth , tomatoes , spinach , chickpeas--drained and rinsed , and all the spices
  5. 5stir to combine and return to a boil
  6. 6reduce heat to low and simmer for one hour or until chickpeas are softened
  7. 7in a separate saucepan , bring water and oil , if using , to a boil
  8. 8stir in couscous and remove from heat
  9. 9cover and let sit for five minutes
  10. 10stir with a fork to fluff
  11. 11spread couscous in a bowl and top with the soup
  12. 12garnish with yogurt if you like