Chickpea Spinach Soup

 

There's nothing more comforting than a bowl of hot soup on a cold winter's day, and this soup ticks all the boxes. Chickpeas are a great source of plant-based protein, not to mention fiber and other vitamins and minerals. Spinach is also loaded with nutrients and antioxidants. Moreover, this soup tastes great and is quick to put together! Just serve with some crusty bread and a sprinkle of parmesan cheese and you've got dinner on the table in about 45 minutes start to finish.

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Chickpea Spinach Soup

(adapted from The Mediterranean Dish)

• 
  ▢2 (15-ounce) cans chickpeas, drained
• ▢3 tablespoons extra virgin olive oil 
• ▢1 large yellow onion, roughly chopped
• ▢4 or 5 large garlic cloves, minced
• ▢salt to taste
• ▢1 teaspoon ground cumin
• 1 teaspoon ground coriander (I didn't have this so omitted it)
• ▢3/4 teaspoon sweet paprika
• ▢1/2 teaspoon red pepper flakes
• ▢1/2 teaspoon ground black pepper
• ▢4 cups chicken stock or vegetable broth
• ▢2 cups packed fresh baby spinach 
• ▢1/2 cup roughly chopped fresh flat-leaf parsley
• ▢1 large lemon, halved
• ▢1/2 cup grated parmesan or pecorino Romano cheese

Sauté the onion and garlic in the olive oil until wilted. Add the chickpeas and seasonings and stir for a few minutes to let the chickpeas absorb the flavors of the spices. Using a potato masher, push down on the chickpeas to split some of them. You're not trying to puree them, but just break down some of the chickpeas to make a thicker soup. Add the chicken stock or vegetable broth and cook for about 1/2 hour.

Just before serving, add the spinach and parsley and let them wilt in the hot soup.

Squeeze the 1/2 lemon into the pot and serve in warm bowls with a drizzle of olive oil, the grated cheese and some good crusty bread.

Spaghetti Squash with Mushrooms or Beef Ragù

 I love pasta just as much as most people -- maybe even more than most people, but I try to limit it to once every other week or once a week at most. While eating spaghetti squash isn't the same as eating real spaghetti, it is delicious and satisfying in a different way. If you're trying to cut down on your carbs, it's a great substitute for pasta, whether with mushrooms or a beef ragù. Start by roasting the squash. Cut it in half, scoop out the seeds, then smear it with some olive oil and a sprinkling of salt and pepper. A lot of people would place it cut side down, but I prefer to roast it cut side up to get some of those nicely browned bits in the mix.

After it's been roasting for about 45 minutes, use a fork to pull out the strands, and place them in a buttered or oiled casserole.

Stir in a little grated parmesan cheese, and butter or olive oil.

Meanwhile, you've been cooking the mushroom ragù.

Pour it over the spaghetti squash and sprinkle with parmesan cheese.

Alternatively, if you want some protein to eat with the squash, make a delicious beef ragù or Bolognese sauce. Recipe for Marcella Hazan's Bolognese sauce is here, but I just made a simple beef ragù this time, using ground beef, onions, carrots, garlic, tomatoes and seasonings.

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Spaghetti Squash with Mushroom Ragù

1 spaghetti squash

olive oil, salt and pepper to rub over the halves of the squash

4 tablespoons olive oil

1 pound mushrooms (I used baby portobella mushrooms), sliced

1/4 cup minced red onion

1 large clove garlic

1/4 cup minced red pepper

1 cup chicken or vegetable broth

1/2 teaspoon cornstarch

minced rosemary and parsley

1/4 cup parmesan cheese

Instructions

Rub the cut halves of the spaghetti squash with olive oil. Season with salt and pepper.

Roast in a 375 degree oven for about 45 minutes.

Meanwhile, saute the onion, garlic and red peppers in 2 tablespoons of the olive oil until softened. Remove from the pan.

Add 2 more tablespoons of olive and saute the sliced mushrooms at high heat, to get a sear on the mushrooms. A lot of liquid will come out and that's ok. When the mushrooms have cooked and gotten some color, add the cornstarch, mixed with the chicken or vegetable broth. Cook for a couple of minutes until slightly thickened. Add the rosemary and parsley.

Shred the spaghetti squash into strands and toss with a little of the parmesan cheese. Place in a serving casserole, keeping the squash around the perimeter. Fill the center with the mushroom mixture and serve with more parmesan cheese.