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.
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