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Garlicky Spinach and Chickpea Soup
Ingredients
  • Two 15-ounce cans chickpeas
  • Extra-virgin olive oil
  • 1 large yellow onion, roughly chopped
  • 4 or 5 large garlic cloves, minced
  • Kosher salt
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ¾ teaspoon sweet paprika
  • ½ teaspoon crushed red pepper flakes
  • ½ teaspoon freshly ground black pepper
  • 4 cups vegetable stock or low-sodium chicken broth
  • 2 cups (packed) fresh baby spinach (2 to 3 ounces)
  • ½ cup roughly chopped fresh flat-leaf parsley
  • 1 large lemon, cut in half
  • ½ cup grated Pecorino Romano cheese
  • Crusty bread, for serving
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