Spiced Chickpea and Split Pea Soup Recipe

Ingredients:

• 1 cup dried split peas
• 1 cup canned chickpeas, drained and rinsed
• 1 onion, chopped
• 4 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 1 tablespoon ground cumin
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground coriander
• 4 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes, undrained
• 2 cups baby spinach leaves
• Salt and pepper, to taste
• 2 tablespoons chopped fresh cilantro, for garnish

Instructions:

1. Place the split peas in a large pot and cover with water to soak for 1 hour. Drain and rinse.
2. In the same pot, heat 1 tablespoon of olive oil over medium heat. Add the onion, garlic, and ginger. Cook for 5 minutes or until the onion is soft.
3. Add the cumin, turmeric, and coriander. Cook for 1 minute, stirring constantly.
4. Add the split peas, chickpeas, vegetable broth, and diced tomatoes with their liquid. Bring to a boil.
5. Reduce the heat and simmer for 30-40 minutes or until the peas are tender.
6. Add the baby spinach leaves and cook until wilted, about 2 minutes.
7. Season the soup with salt and pepper to taste.
8. Garnish the soup with chopped cilantro before serving.

Verdict:

This hearty and flavorful soup is packed with protein, vegetables, and spices. It’s perfect for a cold winter night or when you need a comforting meal. The spiced chickpea and split pea soup can be served as a main dish, accompanied by some toasted bread or a side salad.

Serving Suggestions:

• Serve with toasted bread or a side salad.
• Top with a dollop of yogurt or sour cream for a creamier texture.
• Squeeze some lemon juice on top of the soup to add a tangy twist.