Curried Chickpea Soup
Serves 4 to 6
2 celery ribs, cut thin
1 medium onion, chopped
2 carrots, chopped
2 garlic cloves, minced
1-inch knob ginger, finely grated
1 jalapeno pepper, minced
2 teaspoons curry powder
1 cinnamon stick
1 cup brown rice
1 (15-ounce) can chickpeas (2 cups cooked), rinsed and drained
8 cups water
1 bunch spinach, chopped
4 pita breads
1 tablespoon vegetable broth
1. Heat a large pot over medium heat. Add the celery, onions and carrots. Cover the pot and cook until golden. Stir often and add a splash of water, if needed. Add the garlic, ginger, jalapeno, curry powder, cinnamon stick and the rice. Toast, stirring, until the rice is aromatic.
2. Add the chickpeas and water. Cover, bring to boil and reduce to a strong simmer. Cook uncovered until the rice is tender, about 25 minutes. Add the spinach. Cook until wilted, about 1 minute. Remove the cinnamon stick. Taste and add salt and pepper.
3. Brush the pita with vegetable broth and season with salt and pepper. Toast until crisp. Serve the pita with the soup.
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