15-ounce can chickpeas 6 cups fresh spinach Toppings: Caramelized onions, roasted walnuts, sour cream, fresh dill Directions In a Dutch oven or heavy pot, warm olive oil over medium heat.

Place chickpeas, garlic, bay leaf, 1/2 of the onion and 1/2 of the carrot in a large saucepan. Add salt and enough water to cover peas and vegetables; bring to a boil over high heat.

First there are the aromatics. Have you ever seen a soup recipe that didn’t start with some combination of onion, celery, carrot and/or garlic? Most of my favorite soups have all of those things ...

This sweet potato, chickpea, and spinach dinner is so delicious, you won’t be able to stop eating it! It’s a simple, healthy vegan recipe that’s perfect for anyone looking for a quick and satisfying ...

In a heavy soup pot, warm the olive oil over medium-low heat. Add the carrots, celery, onion and turnip, cover and cook until they have softened and become aromatic, about 20 minutes. Stir in the ...

Season with salt and bake until chickpeas are crisp and golden, about 20 minutes. In a medium pot, combine cubed squash with enough stock to just cover by about ¾ inch.

Step 4: Transfer soup to a blender and puree until smooth. Add Parmesan, plus salt and pepper to taste, and blend again. (If the soup is thick, add a little water to thin to your desired consistency.) ...

In a Dutch oven or heavy pot, warm olive oil over medium heat. Add onion and sauté for 4 to 6 minutes, until the onion is soft and translucent. Add ground cumin, ground turmeric, a pinch of red ...

And then know that you don’t really need a recipe the next time you want soup. Garlicky Spinach and Chickpea Soup Adapted from “The Mediterranean Dish” by Suzy Karadsheh (Clarkson Potter, 2022).