Curried Spinach and Chickpea Soup with Fine Noodles
Inspired by the classic compatibility of spinach and chickpeas, this soup is not traditional to any cuisine, but rather an offbeat concoction. Fine noodles make it fun! The aroma that will permeate your kitchen as this cooks is most enticing. Photos by Hannah Kaminsky.
Serves: 6, or more
- 1 1/2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 medium carrots, peeled and finely diced
- 2 celery stalks, finely diced
- 2 cloves garlic, minced
- 6 cups water
- 2 natural salt-free bouillon cubes
- 14- to 16-ounce can diced tomatoes (try fire-roasted)
- 2 teaspoons good-quality curry powder
- Pinch each: ground nutmeg and cinnamon
- Pinch of ground coriander, optonal
- 4 ounces or so fine noodles (see note)
- 4 to 6 ounces baby spinach, rinsed.
- 15-to 16-ounce can chickpeas, drained and rinsed
- Salt and freshly ground pepper to taste
Heat the oil in a large soup pot. Add the onion, garlic, carrot, and celery and sauté over medium heat until all are golden.
Add the water, tomatoes, and spices and bring to a simmer. Cover and simmer gently for 15 to 20 minutes. Add the noodles and simmer for 5 minutes, or until they are al dente.
Stir the spinach and chickpeas into the soup and continue to simmer over very low heat for 5 minutes longer. Season with salt and pepper and serve.
Note: Use long noodles like vermicelli, broken in half, then in half again, or small ring noodles such as annelini.