Spicy Chickpea And Spinach Soup - cooking recipe

Ingredients

1 tablespoon olive oil
1 onion, chopped
3 garlic cloves, minced
1/2 teaspoon rosemary
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon salt
2 (15 ounce) cans chickpeas, rinsed and drained
1 (14 1/2 ounce) can diced tomatoes
2 1/2 cups water
10 ounces frozen chopped spinach, thawed

Preparation

Heat oil in large saucepan over medium heat.
Add onion, garlic, rosemary, red pepper and salt. Cook and stir for about 5 minutes.
Add chickpeas, tomatoes and water; bring to a boil. Reduce heat and simmer for 15 minutes.
Using a stick blender, blend the soup to partial puree. (basically, puree until as smooth or chunky as you like). You can also add about 1 cup to a blender and puree then add back to pan.
Add spinach, return to a boil. Reduce heat and simmer for 10 minutes.