Spizuchi

How's that for a name? Too cutesy? It's a truncation of spinach zucchini and chickpeas. I'm trying to be a little more imaginative in naming my dishes.

But the bottom line is that, no matter what you call it, it tastes fabulous (if I do say so myself). There's room for tweaking, for sure, but so far this is a total winner.

I originally bought the zucchini for some pasta sauce I was going to make with the tomatoes I opened to use with the pinto beans. Then I remembered that I had bought a bag of spinach to do something (can't remember what) with. Then I made the chickpeas and was trying to decide what to do with them. Chickpeas . . . zucchini . . . spinach . . . tomatoes . . . soup just seemed like the thing to do. Some cumin and curry powder and you're on the way.

I did not put garlic in this; for some reason it didn't seem right. I think I'll keep it that way, too. I love garlic, so when I use it I really use it. It's impossible for me to stop at less than six cloves (I usually use at least half a head). So sometimes I think it's good to just omit it altogether. Kind of like when I don't put onion in my quick pasta sauce.

I was determined not to overcook the zucchini. What is it with me and zucchini? I set the timer for ten minutes after I added the zucchini but the dang thing didn't go off so it cooked a little longer than it should have. Luckily it held its shape ok, but next time I *will* get it right . . . ha ha.

This makes a lot. It's somewhat substantial, but not so hearty that it feels like a winter soup. It's actually kind of nice for spring.

Home Cookin 4.9 Chapter: Soups and Stews

Spizuchi
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2 Tbsp. oil
1 med. onion, chopped
2 tsp. curry powder
1 tsp. cumin
2 c. vegetable broth
1 c. water
1 28-oz. can chopped tomatoes
3 zucchini, chopped
3 c. cooked chickpeas, or 2 14.5-oz. cans, drained and rinsed
10 oz. fresh spinach, chopped
salt and pepper to taste

Heat oil in stockpot and saute onion until translucent, approximately 5 minutes. Add curry powder and cumin and stir once. Add tomatoes, vegetable broth, water, and zucchini. Add salt and pepper. Bring to a boil and simmer for approximately 10 minutes, until zucchini is just tender.

Add chickpeas and spinach and bring back to a simmer. Cook 5-10 more minutes until spinach has wilted.

Makes 6-8 servings.