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Spinach and Chickpea Soup

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Ingredients
  Olive oil 1 Teaspoon
  Scallions 2 , thinly sliced (1/4 Cup)
  Grated carrot 1⁄4 Cup (4 tbs)
  Garlic 1 Clove (5 gm), minced (1/2 Teaspoon)
  Ground cumin 1⁄2 Teaspoon
  Turmeric 1⁄4 Teaspoon
  Canned chickpeas 7 3⁄4 Ounce, drained, rinsed (1 Can, 3/4 Cup)
  Low sodium chicken broth 14 1⁄2 Ounce (1 Can)
  Water 1 Cup (16 tbs)
  Baby spinach 2 Cup (32 tbs)
Directions

1. Heat oil in a heavy medium saucepan over medium heat. Add scallions, carrot, and garlic; cook, stirring frequently, until tender, about 2 minutes. Add cumin and turmeric, then chickpeas, stirring to coat with spices.
2. Stir in broth and water. Increase heat to high and bring to a boil. Reduce heat to low; cover and simmer 5 minutes to blend the flavors.
3. Stir in spinach and cook until just wilted, about 30 seconds; serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Vegetable
Interest: 
Healthy
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 424 Calories from Fat 92

% Daily Value*

Total Fat 11 g16.2%

Saturated Fat 1.7 g8.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 859.6 mg35.8%

Total Carbohydrates 65 g21.5%

Dietary Fiber 13.1 g52.2%

Sugars 3.2 g

Protein 22 g43.7%

Vitamin A 91.6% Vitamin C 57.2%

Calcium 19.4% Iron 39.3%

*Based on a 2000 Calorie diet

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Spinach And Chickpea Soup Recipe