Middle Eastern Chickpea Soup with Spinach

Serves 4 to 6
13 minutes at high pressure; natural pressure release; 2 minutes stovetop cooking

1 tablespoon olive oil (optional)
2 cups coarsely chopped onions
3 cloves garlic, minced
1 tablespoon ground cumin
1 1/2 cups chickpeas or garbanzo beans, soaked overnight or quick soaked
4-5 cups vegetable stock
1 bunch of spinach, washed, drained and cut into strips
2 cloves garlic, crushed
1 tablespoon toasted cumin seeds, ground
1 tablespoon tahini (sesame seed paste)
1 teaspoon salt
Pinch of cayenne
Splash of lemon juice
Freshly ground black pepper, to taste

Heat the oil in the cooker. Add the onions and cook for 2 to 3 minutes. Add the garlic and cumin and stir. Let cook for 1 minute. Add the drained chickpeas and 4 cups of the stock. Bring to high pressure over high heat. Reduce heat to maintain high pressure for 13 minutes. Remove from heat and let sit until pressure comes down naturally. Remove lid, carefully tilting it away from you, and put the pot back on the stove over medium heat. Stir in the spinach and cook until the spinach wilts and turns bright green. Stir in the garlic, ground cumin, tahini, salt, lemon juice and black pepper. Taste and adjust seasonings as necessary.

© 2006 The Veggie Queen™