curried chickpea soup

The final meal of Prep Ahead Week 3 menu plan is Curried Chickpea Soup with Seasoned Pita. This soup is packed with nutrition and flavor, but it doesn't require a ton of exotic ingredients. A curry powder (preferably homemade), a cinnamon stick, fresh ginger and garlic supply all the interesting flavors needed.

The heft of the soup is made up of brown rice, chickpeas, spinach and carrots. Because the rice is cooked in the soup, it takes a shorter time to cook than regular brown rice is typically cooked. (See my Fast and Easy Brown Rice for cooking brown rice as an accompaniment.)

The pita bread is simply brushed with vegetable broth, seasoned with salt and pepper and toasted or broiled until crisp. The soup is perfect for a cold night and is ready fast.

Curried Chickpea Soup
Serves 4 to 6 

2 celery ribs, cut thin
1 medium onion, chopped
2 carrots, chopped
2 garlic cloves, minced
1-inch knob ginger, finely grated
1 jalapeno pepper, minced
2 teaspoons curry powder, Zsu's Curry Powder or store-bought
1 cinnamon stick
1 cup brown rice
1 (15-ounce) can chickpeas (2 cups cooked), rinsed and drained
8 cups water

1 bunch spinach, chopped

4 pita breads
1 tablespoon vegetable broth

1. Heat a large pot over medium heat. Add  the celery, onions and carrots. Cover the pot and cook until golden. Stir often and add a splash of water, if needed. Add the garlic, ginger, jalapeno, curry powder, cinnamon stick and the rice. Toast, stirring, until the rice is aromatic.
2. Add the chickpeas and water. Cover, bring to boil and reduce to a strong simmer. Cook uncovered until the rice is tender, about 25 minutes. Add the spinach. Cook until wilted, about 1 minute. Remove the cinnamon stick. Taste and add salt and pepper.
3. Brush the pita with vegetable broth and season with salt and pepper.  Toast until crisp. Serve the pita with the soup.


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