Arabian Chickpea-Spinach Soup

This is a recipe I’ve found on Chefkoch. This translation is by me. It’s been a while since I did this. Next time I cook this soup, I’ll try and remember taking photos.

Ingredients

Ingredient	Amount
Onion	1 big
Garlic	2 cloves
Cumin	1 teaspoon
Curcuma	1 teaspoon
Bell Pepper Powder	1 teaspoon
Cinnamon	½ teaspoon
Chickpeas	2 tins á 425 g
Kidney Beans	1 tin
Red Lentils	½ cup
Broth (I use vegetable broth)	1¼ l
Lemon Juice	¼ cup
Mint, fresh or dried	a little
Spinach	1 bunch*
Olive Oil

* I use frozen spinach. Usually about four or five of those frozen lumps.

Let’s Cook!

1) Dice the onions and crush the garlic (Personally, I never bother with garlic crushers, too much hassle to clean. So I just go choppity chop chop with my big knife on the garlic.)

2) Heat the olive oil and braise onion and garlic until the onions are soft.

3) Add broth, chick peas, kidney beans, lentils lemon juice and chopped mint.

4) Let simmer with lid for twenty minutes until the lentils are soft. - if you prefer a stew-y quality more than a soup, let it simmer without the lid

5) Add spinach and let simmer openly, until the spinach has shrunken.

6) Add salt to taste.

The original recipe doesn’t say anything about the spices. I add them sometime during step four. Usually, I throw those into a cup and mix them before chucking everything into the soup.

The original recipe suggests flatbread to go with the soup. I typically put it into small boxes to take to work and heat up in a microwave. Would last me about a week.