Spinach Soup with Chickpeas
Green reminds me of the coming of spring! But this green brings me back to my visit in Bethlehem's Aida Refugee Camp in the West Bank. This recipe was adapted from Zaaki: Tasty Palestine Recipes (www.noorweg.com). Featuring 5 ingredients, it is easy to make and especially yummy when served over rice. Enjoy!
Spinach Soup with Chickpeas (serves 4)
This dish is traditionally spooned over rice with roasted chicken on the side.
Adapted from Zaaki: Tasty Palestine Recipes from our Kitchen in Aida Refugee Camp
5 ounces baby spinach, chopped
1 small onion, fine dice
1 clove garlic, minced
1 quart chicken stock
2 tablespoons olive oil
Salt and freshly ground pepper
1 lemon, cut into quarters
In a medium saucepan, heat olive oil and sauté onion with garlic until onion is translucent. Season with a pinch of salt and a few grinds pepper. Add chicken stock and simmer for 15 minutes. Add spinach and chickpeas. Simmer for 2-3 minutes for spinach to wilt or desired consistency. Season with salt and pepper, to taste. Serve immediately with quarter of lemon per bowl. Enjoy!