Chickpea and Spinach Noodle Soup

Nutrition values are AI-estimated based on ingredients.

• 2 medium yellow onions
• 4 ounces spaghetti
• 1 15-ounce can chickpeas
• 1 28-ounce can diced tomatoes
• 6 ounces fresh spinach
• 1-2 tablespoons black bean garlic sauce
• 3 tablespoons vegetable oil
• Kosher salt
• Crushed red pepper flakes
• 1 cup water

1. 1Peel and thinly slice two medium yellow onions.
2. 2Heat 3 tablespoons of vegetable oil in a pan. Add sliced onions and season aggressively with kosher salt. Cook hot and fast for about 10 minutes until deeply caramelized with some slightly burnt edges.
3. 3Add drained canned chickpeas to the caramelized onions and stir to heat through.
4. 4Pour in a large can of diced tomatoes. Rinse the empty tomato can with 1 cup of water and add the water to the pot.
5. 5Add crushed red pepper flakes and a pinch of salt. Cover the pot and simmer to meld flavors.
6. 6Bring a small pot of salted water to a boil. Break 4 ounces of spaghetti in half and add to the boiling water, cooking for half the package directions for a very al dente texture.
7. 7Drain the half-cooked spaghetti and transfer directly into the simmering chickpea and tomato mixture.
8. 8Add about 6 ounces of fresh spinach to the pot, stirring until wilted.
9. 9Stir in 1 to 2 tablespoons of black bean garlic sauce.
10. 10Serve hot as a comforting meal.

These instructions are our analysis of the original video. Watch on YouTube →