Creative mom explores how to live a sustainable life with a focus on food.
Chef A's chick pea and spinach soup
Chef A's soup this week is full of protein, fiber, vitamins and minerals - all you need for a nutritious meal and it takes less than 30 minutes to make.
Mon, Mar 30, 2009 at 9:31 AM
I am loving these videos by Chef A because I’m getting ideas for using ingredients in ways I’ve never used them before. Last week, I made the quinoa with sautéed mushrooms and onions
from one of her earlier videos, and it was delicious. My husband and I both enjoyed it as a side dish, and I had the leftovers for lunch the next day.
This week Chef A is making chick pea and spinach soup. Chick peas aren't the first thing I think of when I think of making a soup, but why not use chick peas? Chick peas are full of fiber and protein. Add the spinach and tomatoes that this recipe calls for, and you bump up the nutritional value of the soup with all sorts of vitamins and minerals.
The soup calls for a sprinkling of Aleppo pepper. I’ve never heard of this spice before, but I did a little research and it’s a dried, granulated spice made from Aleppo peppers that is usually produced in Syria. According to gourmetsleuth.com, if you don’t have Aleppo pepper you can substitute a mixture of 4 parts sweet paprika and 1 part cayenne pepper.
The opinions expressed by MNN Bloggers and those providing comments are theirs alone, and do not reflect the opinions of MNN.com. While we have reviewed their content to make sure it complies with our Terms and Conditions, MNN is not responsible for the accuracy of any of their information.