Spring Spinach Chickpea Soup

Ingredients

* 1 Tbsp. olive oil
* 2 cloves garlic, minced
* 1 medium onion, coarsely chopped
* 2 tsp. ground cumin
* 2 tsp. ground coriander
* ½ - 1 tsp. ground cardamom, as desired
* Ground cayenne pepper to taste
* 5 cups vegetable stock
* 3 medium red potatoes, chopped into roughly bite sizes
* 1 (15-ounce) can chickpeas, drained
* 1/2 pound fresh pre-washed baby spinach, rinsed and
roughly chopped
* ½ cup cilantro, chopped
* Salt and pepper to taste

Heat oil in large pot over medium heat. Stir in garlic and
onion. Season with cumin, coriander, cardamom and cayenne
pepper. Cook until translucent, 5 minutes.

Mix stock, potatoes and chickpeas into pot. Bring to a boil.
Reduce heat. Simmer until potatoes are tender, about 20 minutes.

Stir the spinach and cilantro into the soup. Season with pepper
and salt to taste. Cover and turn off heat. The
spinach will wilt; be careful not to overcook.

Makes 6 servings.

Per serving: 210 calories, 3.5 g total fat ( 0 g saturated fat),
37 g carbohydrate, 9 g protein, 6 g dietary fiber, 620 mg sodium.