Tomato, Chickpea and Spinach Soup

The beauty of this soup lies in its simplicity. Minimal ingredients, just minutes to prepare and yet, outstanding results, every time. The soup is perfect for feeding the crowd especially when you are on a budget. 


Tomato, Chickpea and Spinach Soup
(Adapted from the book "Veggie Food")
Serves 4

1 cup onion, chopped
1 bell pepper, chopped
2 cloves garlic, finely minced
1 1/2 cups, fresh or canned tomatoes, crushed
1 1/4 cups, cooked chickpeas
4 cups, low sodium vegan stock
1 tsp. whole cumin seeds
1 tsp. crushed red chili (optional)
3/4 cup, baby spinach or chopped kale or Swiss chard 
1 Tbsp. oil
2 tsp. red wine vinegar

Heat the oil in a soup pot and drop in the cumin seeds to brown. Once the seeds turn a few shades darker, add the onions and bell pepper and
sauté until translucent. 
Next, add the garlic and cook for a minute or two. Tip in the tomatoes and stock and bring to a boil. Turn the heat down to medium once that happens and cook for about 10 minutes. 
Add the chickpeas and spinach and cook until the leaves are wilted and the beans have warmed through. 
Season with salt, pepper and red wine vinegar.