Spicy Spinach And Chickpea Curry Soup With Couscous - cooking recipe

Ingredients

1 tablespoon olive oil
1 medium onion, diced
2 tablespoons fresh garlic, minced
1/4 - 1/2 teaspoon cayenne pepper
4 cups vegetable broth
1 (14 ounce) can diced tomatoes
1 (15 ounce) can chickpeas
10 ounces frozen chopped spinach, thawed
1 teaspoon turmeric
1 teaspoon paprika
1 teaspoon coriander
1 teaspoon curry
salt
1 cup couscous
1 cup water
1 tablespoon oil (optional) or 1 tablespoon butter (optional)

Preparation

Heat the oil in a stock pot over medium high heat. Saute the onion and garlic until soft and translucent (about 2 minutes). Add the cayenne pepper and stir to coat.
Reduce heat to medium and add broth, tomatoes, spinach, chickpeas--drained and rinsed, and all the spices. Stir to combine and return to a boil.
Reduce heat to low and simmer for one hour or until chickpeas are softened.
In a separate saucepan, bring water and oil, if using, to a boil. Stir in couscous and remove from heat. Cover and let sit for five minutes. Stir with a fork to fluff.
Spread couscous in a bowl and top with the soup. Garnish with yogurt if you like.