Hearty Spinach and Chickpea Soup

2 cups of cooked quinoa

1 tbsp olive oil

1 finely chopped onion

2 minced garlic cloves

8 ozs. shiitake mushrooms

1/2 tsp dried rosemary

15 ozs. chickpeas

5 ozs. spinach leaves

Coarse salt

freshly ground black pepper

1/2 cup of freshly ground raw parmesan (optional)

Into another large sauce pan heat the olive oil, over a medium heat. Add in the onion and cook, making sure to frequently stir it for about 5 minutes until its tender. Add garlic and mushrooms and cook, stirring occasionally, until mushrooms are tender, about 5 minutes. Add in the vegetable stock and the rosemary, before bringing it to the boil. Cover the pan and then remove from the heat.

Stir in the 2 cups of cooked quinoa and the chickpeas into the broth. Return the pan to the boil. Then reduce until simmering and cover once more, allowing the flavours to blend for 5 minutes.

As you stir in the spinach, cook uncovered until it’s wilted for 1 minute. Season with salt and pepper, garnishing with cheese to finish. Serve into bowls and enjoy!

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Hearty Spinach and Chickpea Soup