spinach, chickpea and tomato soup

A tasty soup that takes 25 minutes to make.

INGREDIENTS

• 1 Yellow Onion
• 1 Carrot
• 1 cup chickpeas
• 1 cup baby spinach
• 1 can diced tomatoes (14.5 oz)
• 1 tsp garlic powder
• 1/2 tsp chili flakes (optional, for spice.)
• 1 1/2 cups rotini (pasta)
• 4 cups of water
• 1/2 cup frozen corn

INSTRUCTIONS

1. Dice the onion and carrot into small (approx. 1 cm) pieces. Add 1/2 cup of water to a large pot. Bring to a gentle boil over medium heat then add the onion, carrot. Cook for 3 to 5 minutes or until the onions have softened and the water has mostly evaporated. Stir in the chickpeas, tomatoes, frozen corn, garlic powder, and chili flakes, and add in the remaining 3 1/2 cups of water. Continue to cook for 5 minutes more on medium/high heat.
2. Transfer about half of the chickpea and vegetable mixture to a high powered blender. Blend the chickpea and vegetable mixture until mostly smooth. Transfer it back to the pot and stir to combine.
3. Bring the soup to a gentle boil and stir in the pasta. Cook the pasta for about 7 minutes or until al dente.
4. Remove the soup from the heat and stir in the spinach until wilted. Season the soup with additional salt if needed.