afghan-vegetable-chickpea-soup

Winter Best Food

Afghan Vegetable & Chickpea Soup

Try topping this simple but satisfying vegetable soup with a spoonful of Red Chutney. Recipe adapted from New Arrivals Supper Club chef Naseema Kashefi.

Ingredients

  • 2 teaspoons extra-virgin olive oil
  • 1 large carrot, diced
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 4 cups low-sodium no-chicken or vegetable broth
  • 1 (15 ounce) can no-salt-added chickpeas, rinsed
  • ⅔ cup frozen corn
  • ⅔ cup frozen peas
  • ½ teaspoon kosher salt
  • ½ teaspoon ground pepper
  • ½ cup packed chopped spinach
  • Fresh cilantro for garnish

Directions

  1. Heat oil in a large saucepan over medium heat. Add carrot, onion and garlic; cook, stirring, until the onion is soft, 3 to 4 minutes. Stir in broth, chickpeas, corn, peas, salt and pepper. Bring to a boil over high heat. Reduce heat to maintain a simmer and cook, stirring occasionally, for 10 minutes. Stir in spinach and cook until wilted, about 1 minute. Serve the soup topped with cilantro, if desired.