Chickpea and Spinach Stew

This hearty stew is super easy to make, and its ingredients are probably already in your kitchen.
To cook the spinach, bring water to a boil and add:
10 oz spinach leaves
Drain and coarsely chop the spinach. Set aside.
In a small bowl, mix:
2 garlic cloves crushed to a paste
2 tsp paprika
1/4 tsp ground cumin
pinch of cloves
pinch of black pepper

1/4 cup of chickpea liquid from can of chickpeas

Heat in a large soup pot for 3 minutes:
2 Tbs olive oil
1 finely chopped onion
1 chopped tomato
Add spiced garlic mixture and heat for 1 minute. Add and simmer for 10 minutes:
2 15-0z cans chickpeas with liquid
1/4 cup raisins (optional)
spinach cooked earlier

We served this over Israeli couscous, but it would also be delicious on its own.

Coconut Red Lentil Soup

This delicious and protein-rich soup has several layers of warm flavors. The coconut milk adds a fantastic touch. You can puree the soup before adding the last ingredients if chunkiness bothers you, but we just left it as is.

Heat:
2 Tbs olive oil in a large soup pot.
Add and cook until golden, about 10 minutes:
2 cups chopped onion
Stir in and cook one minute:
1 Tbs peeled and minced fresh ginger
1 tsp ground cumin
1/2 tsp ground coriander
1/8 tsp ground cinnamon
5 garlic cloves
dash of salt
Add and bring to a boil:
3 cups veggie broth
1/2 cup water
Cover and simmer for 25 minutes. Add:
1 cup coconut milk
3 Tbs fresh basil
Juice from one lime
salt
Cook at medium heat for 2 minutes and serve. Enjoy!