Spicy Spinach and Chickpea Curry Soup with Couscous

Name: Spicy Spinach and Chickpea Curry Soup with Couscous
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 4 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 1 tbsp olive oil; 1 medium onion; 2 tbsp fresh garlic; 0.25 tsp cayenne pepper; 4 cup vegetable broth; 1 can diced tomatoes (14 ounce); 1 can chickpeas (15 ounce); 10 oz frozen chopped spinach; 1 tsp turmeric; 1 tsp paprika; 1 tsp coriander; 1 tsp curry; salt; 1 cup couscous; 1 cup water; 1 tbsp oil

Chickpeas, spinach and curry simmered on the stove and spiced with cayenne and turmeric for a Moroccan curry. Finish with soup.

1 hr 10 min · Serves 4 · Medium

Method

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Time: Prep 10 min · Cook 60 min · 70 min total
Difficulty: medium

1
Heat the oil in a stock pot over medium high heat. Saute the onion and garlic until soft and translucent (about 2 minutes). Add the cayenne pepper and stir to coat.
2 min
2
Reduce heat to medium and add broth, tomatoes, spinach, chickpeas--drained and rinsed, and all the spices. Stir to combine and return to a boil.
3
Reduce heat to low and simmer for one hour or until chickpeas are softened. In a separate saucepan, bring water and oil, if using, to a boil. Stir in couscous and remove from heat. Cover and let sit for five minutes. Stir with a fork to fluff.
4
Spread couscous in a bowl and top with the soup. Garnish with yogurt if you like.