chickpea and spinach soup Recipe
Ingredients
| Olive oil | 2 Tablespoon | |
| Crushed garlic | 4 Clove (20 gm) | |
| Chopped onion | 1 | |
| Ground cumin | 1 Teaspoon | |
| Coriander powder | 2 Teaspoon | |
| Potatoes | 3 Large, chopped (peeled) | |
| Chickpeas | 16 Ounce (drained) | |
| Vegetable stock | 5 Cup (80 tbs) | |
| Corn starch | 1 Tablespoon | |
| Heavy cream | 2⁄3 Cup (10.67 tbs) | |
| Sesame seed paste | 2 Tablespoon | |
| Frozen spinach | 8 Ounce | |
| Red chilli powder | To Taste |
Nutrition Facts
Serving size
Calories 909 Calories from Fat 297
% Daily Value*
Total Fat 34 g52.8%
Saturated Fat 11.6 g58.2%
Trans Fat 0 g
Cholesterol 54.8 mg18.3%
Sodium 671.4 mg28%
Total Carbohydrates 127 g42.4%
Dietary Fiber 30.2 g120.7%
Sugars 15.8 g
Protein 32 g63.3%
Vitamin A 147.9% Vitamin C 92.7%
Calcium 28.9% Iron 61.8%
*Based on a 2000 Calorie diet
Directions
stir the cumin and coriander and cook.
Add the stock and the potatoes. Bring to a boil and simmer.
Add the chick peas and simmer till the potatoes and the peas are soft.
Blend the seasme seed paste, cream and the corn starch. Add the chilli powder and mix into the soup.
Add the spinach and bring to a boil. Keep stirring.
Simmer for 5 minutes, add the salt and pepper and serve.
Chef
