This nutritious soup has its roots in Moroccan cuisine, traditionally made with spinach. However, I’ve given it a twist by using the bountiful wild beet greens from my garden. This vegan dish is flavorful and comforting, with a unique touch of adding the greens to each serving bowl at the end to preserve their freshness.
Chickpea and Beet Greens Soup
A satisfying winter soup with chickpeas and beet greens
- 1/4 cup olive oil
- 1 medium onion chopped coarsely
- 4 peeled garlic cloves minced
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper if liked, and more to taste
- 2 cups crushed canned tomatoes
- 4 cups canned chickpeas drained
- 3 cups vegetable broth
- 1/2 teaspoon granulated sugar
- Salt and black pepper to taste
- 4 cups fresh rinsed, drained and finely chopped wild or cultivated beet greens.
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In a large pot, heat the olive oil. Use medium heat.
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Add the onion, garlic, cinnamon, paprika, cumin and optional cayenne.
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Cook, stirring occasionally, until the onions wilt.
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Add the tomatoes, chickpeas, broth, and sugar.
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Bring the soup to a boil, then reduce heat. Simmer, covered, 30-45 minutes.
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Season with salt and pepper. Stir and taste.
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While the soup cooks, finely chop the beet greens.
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Before serving, place equal amounts of chopped greens into 4 or 6 soup bowls. Ladle hot soup on top.
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Serve right away
Enjoy!
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