Creamy Tomato Quinoa Soup

Serves: 4

Ingredients	Qty	Prep
Quinoa	1 cup
Chickpeas	1/2 cup dry / 1 can
Diced tomatoes	26 oz can
Coconut milk	13 oz can
Bouillon paste	4 tsp
Water	8 cups	more if needed
Tomato paste	2 tbsp
Red chili flakes	to taste
Oregano	to taste
Garlic	4 cloves	minced
Celery	2 stalks	chopped
Carrots	3 medium	chopped
Onion	1 large	chopped
Spinach	2 - 3 cups	chopped
Parsley	1/3 cup	optional
Olive oil	1/4 cup
Salt	to taste
Pepper	to taste
Cheese	to taste	optional

Method:

• Soak chickpeas overnight and pressure cook for 3 whistles if using dry
• Fry onions in oil till translucent, add tomato paste and cook for 5 min till both are browned. Deglaze the pan a few times to avoid burning the tomato paste
• Add garlic, celery, carrots, oregano, salt and pepper and cook for 2 min
• Then add bouillon paste, water, diced tomatoes, chickpeas, quinoa, and chili flakes
• Bring to boil, then reduce heat; cover and simmer for 20 minutes
• Add coconut milk and spinach, mix until spinach wilts
• Adjust oregano, salt and pepper to taste
• Optionally garnish with parsley and shredded cheese