Spicy Spinach And Chickpea Curry Soup With Couscous

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 tablespoons fresh garlic, minced
• 1/4 - 1/2 teaspoon cayenne pepper
• 4 cups vegetable broth
• 1 (14 ounce) can diced tomatoes
• 1 (15 ounce) can chickpeas
• 10 ounces frozen chopped spinach, thawed
• 1 teaspoon turmeric
• 1 teaspoon paprika
• 1 teaspoon coriander
• 1 teaspoon curry
• salt
• 1 cup couscous
• 1 cup water
• 1 tablespoon oil (optional) or 1 tablespoon butter (optional)

1. Heat the oil in a stock pot over medium high heat. Saute the onion and garlic until soft and translucent (about 2 minutes). Add the cayenne pepper and stir to coat.
2. Reduce heat to medium and add broth, tomatoes, spinach, chickpeas--drained and rinsed, and all the spices. Stir to combine and return to a boil.
3. Reduce heat to low and simmer for one hour or until chickpeas are softened.
4. In a separate saucepan, bring water and oil, if using, to a boil. Stir in couscous and remove from heat. Cover and let sit for five minutes. Stir with a fork to fluff.
5. Spread couscous in a bowl and top with the soup. Garnish with yogurt if you like.

olive oil, onion, fresh garlic, cayenne pepper, vegetable broth, tomatoes, chickpeas, spinach, turmeric, paprika, coriander, curry, salt, couscous, water, oil

Taken from www.food.com/recipe/spicy-spinach-and-chickpea-curry-soup-with-couscous-290185 (may not work)