1. Heat the oil in a stock pot over medium high heat. Saute the onion and garlic until soft and translucent (about 2 minutes). Add the cayenne pepper and stir to coat. 2. Reduce heat to medium and add broth, tomatoes, spinach, chickpeas--drained and rinsed, and all the spices. Stir to combine and return to a boil. 3. Reduce heat to low and simmer for one hour or until chickpeas are softened. 4. In a separate saucepan, bring water and oil, if using, to a boil. Stir in couscous and remove from heat. Cover and let sit for five minutes. Stir with a fork to fluff. 5. Spread couscous in a bowl and top with the soup. Garnish with yogurt if you like. ---------------------------------------------------------------------------
Nutrition
Ingredients
