Spiced Chickpea and Quinoa Soup
Yields: 6 servings
-2 tablespoons olive oil
-1 red onion, chopped
-3 cloves garlic, chopped
-Pinch of cayenne
-Generous pinch of ground cinnamon
-Salt and black pepper
-6 cups low-sodium vegetable broth
-1 cup quinoa
-2 15-ounce cans chickpeas, drained and rinsed
-1 cup frozen corn kernels
-1 15-ounce can fire-roasted diced tomatoes
-1/3 cup chopped fresh cilantro
-Grated cheddar, lime wedges, and tortilla chips, for serving
1.) Heat the oil in a large pot over medium-high heat. Add the onion, garlic, and spices. Cook until soft, 4 to 6 minutes, stirring often.
2.) Slowly add the broth, being sure to scrape the bottom of the pan to help release the spices/flavors. Add the quinoa and bring to a boil. Reduce heat and simmer until the quinoa is tender, 10 to 12 minutes. Add the chickpeas, corn, and tomatoes. Cook until the vegetables are warmed through, 2 to 3 minutes.
3.) Serve the soup topped with the cilantro, cheddar, lime wedges, and chips (for dipping).
Hearty, nutritious, and even more delicious when washed down with a holiday beer (or two).
What's your favorite indulgence this time of year? Mine: red and green M&Ms!