Spicy Chickpea And Spinach Soup

• 1 tablespoon olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1/2 teaspoon rosemary
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon salt
• 2 (15 ounce) cans chickpeas, rinsed and drained
• 1 (14 1/2 ounce) can diced tomatoes
• 2 1/2 cups water
• 10 ounces frozen chopped spinach, thawed

1. Heat oil in large saucepan over medium heat.
2. Add onion, garlic, rosemary, red pepper and salt. Cook and stir for about 5 minutes.
3. Add chickpeas, tomatoes and water; bring to a boil. Reduce heat and simmer for 15 minutes.
4. Using a stick blender, blend the soup to partial puree. (basically, puree until as smooth or chunky as you like). You can also add about 1 cup to a blender and puree then add back to pan.
5. Add spinach, return to a boil. Reduce heat and simmer for 10 minutes.

olive oil, onion, garlic, rosemary, red pepper, salt, chickpeas, tomatoes, water, spinach

Taken from www.food.com/recipe/spicy-chickpea-and-spinach-soup-309322 (may not work)