Ingredients :
- 2 (16 oz) cans Chickpeas, rinsed and drained
- 32 oz Chicken broth
- 1 can (14 1/2 oz) diced tomatoes
- 4 cloves Garlic, smashed
- 1 onion, chopped
- 1/4 tsp cinnamon
- 1/4 tsp cumin
- 1/4 tsp paprika
- 1/4 tsp cayenne
- 1/2 tsp honey
- 1 cup spinach, chopped
- 1 cup Ditalini pasta
- to taste Salt & Pepper
- Olive oil
Method :
- Sauté onions and garlic cloves in the olive oil until onions are translucent.
- Add in tomatoes, spices, honey, chick peas, and broth. Cook on med high heat until starts to boil. Add pasta, salt and pepper, cover pot and turn heat to low.
- Adjust heat level to your taste. This works well without cayenne and less paprika.
- You can also omit the pasta and serve with Naan or Pita.
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