Chickpea Fig Soup
Easily my most favorite and the easiest soup of all time. Great with couscous or a big hunk of hearty bread. (Adapted from the Trader Joe’s Vegetarian Cookbook - “My rockin chickpea soup”)
Yields: 6-8 servings
2 tbsp olive oil
1 ½ c. dry chickpeas (soaked overnight and cooked for 45mins. to an hour until tender) or 3 cans chickpeas
2 12 oz. cans diced tomato
2 c. water or broth
½ c. raisins
3 garlic cloves, minced
1 ½ tbsp cumin
s + p
4 large handfuls of fresh spinach leaves
¾ c. chopped figs (choose the variety of your liking - I like Calimyrna)
1 c. chopped cilantro
Add olive oil to large soup pot.
Turn on the heat and add the garlic and cumin. Cook until fragrant but be very careful not to burn.
Add canned tomatoes (with their juices) and the chickpeas.
Add enough water or broth to help the mixture reach a stew-y consistency.
Place lid on the pot and bring mixture to boil.
*Optional while you’re waiting you can prepare couscous according to package directions
Once soup has reached a boil, turn down to a simmer and add raisins.
Cook for 5 mins. more until raisins are plump.
Add spinach and remove from heat.
Add couscous to bowl (if you made) then ladle soup into bowls
Decorate with your desired garnishes.