Capsicum, Spinach and Chickpea Soup...A Rainy Day Remedy

So I've been slacking again.  Not completely, I've been cooking...A LOT.  But it's all been so good I haven't quite managed to capture it all.  Plus I'm on a spinach salad kick right now, which isn't very exciting for most people to read about.  I have to admit I've also been pretty distracted by watching baseball lately.  Which has led me to neglect my poor blog.  Sorry blog, I will try to do better, I promise.  It's also been rainy, and a little chilly in Toronto over the past week or so. Which is severely cutting into my picnicking plans.  The one upside is that the rainy weather inspired me to make some soup.  

More specifically a Capsicum, Spinach and Chickpea Soup...which is both healthy, hearty and delicious (ha!  I bet you were expecting three H words from me on that one.. I can be slightly unpredictable in my writing, on occasion)

This is a very simple soup, but provides lots of flavour.  I find the basic ingredients not only yummy (yes that's my technical term on this one) but they allow you to build off of it easily with your own touches and add ons.  My little tweaks were shredded Haloumi cheese (which I am currently enamored with especially when it is pan seared and served a top a spinach and avocado salad.  See how easily I return to spinach, not to mention my tendency to stray off topic in the first place).  I also made some super easy garlic polenta croutons.

Actually I found this soup so satisfying that I didn't even feel the need for dessert, which for anyone who knows me is a small feat in and of itself.

Capsicum, Spinach and Chickpea Soup

Adapted from Best-Ever Soup Recipes from Bay Books

• 1 TBSP Olive Oil
• 8 Green Onions, finely sliced
• 1 Red Pepper (capsicum), finely diced
• 1 Garlic Clove, crushed
• 1 tsp Cumin
• 1 1/2 cups Italian Tomato Passata 
• 3 cups vegetable stock
• 1 10 1/2 oz can chickpeas, drained and rinsed
• 2 tsp red wine vinegar
• 1 tsp sugar
• 3 1/2 oz baby spinach leaves, roughly torn if you desire
• Haloumi Cheese
• Garlic Polenta Croutons*

In a large soup pot heat olive oil over medium heat.  Stir in green onions and cook until softened.  Add red pepper, cumin and garlic to pot and cook for a minute.  

Pour vegetable stock and passata into pot and bring to a boil. Once boiling, reduced heat and let mixture simmer for 10 minutes.  Add sugar, vinegar and chickpeas and continue to simmer for an additional 5 minutes.

Add baby spinach, stir and cook until it is wilted.  Season with salt and pepper to taste.

Place into bowls and shred a bit of haloumi cheese on top and add 2 or 3 croutons.

*Polenta Croutons

• 1 1/2 cups water
  
• 3/4 cup cornmeal
• 1 TBSP olive oil
• 1/2 tsp salt
• shredded haloumi cheese (if desired)
• garlic powder

In a medium pot bring water to boil, reduce heat then slowly pour in cornmeal; stirring constantly.  Once cornmeal has thickened take away from heat and stir in salt, olive oil and cheese.

Spread evenly into a pan and stick into fridge to cool.  Once it has cooled cut into cubes.  

Heat butter or oil in a small frying pan. Add garlic powder. Toss cubes into the frying pan coating them well in the oil.  Fry until crispy. These could also be baked in the oven if you so desired.