Chickpeas is an easy source of protein but it is still a carb. I usually eat it at lunchtime but when it’s cold I enjoy it for supper as a soup.

This recipe has immune boosting ingredients such as red pepper and the cayenne spice. And since I have a hint of a cough I decided to make this soup to warm my chest and give my body as much nutritional vitamins and minerals I can naturally.

Ingredients

1 tsp oil

1/2 onion

1 tsp garlic

1 tsp ginger

1 can chickpeas

3 tomatoes, grated

1 red pepper

2 tsp cayenne pepper

2 cups chopped spinach

1 tsp jeera powder (optional)

1 stem curry leaves (optional)

1 tsp mustard seeds

Method

1. Heat oil in a pot and add mustard seeds, curry leaves and jeera.

2. When the seeds start to crackle and pop, add onions and pepper and fry for 5 minutes.

3. Stir in ginger and garlic.

4. Add cayenne pepper and jeera powder and wait for the rawness of the spice to go away before adding chickpeas.

5. Add grated tomato and turn the heat down to medium-low.

6. Let the soup simmer for 10 minutes or until the gravy becomes thic.

7. Add chopped spinach and take off the stove.

8. Serve warm and garnish with coriander.