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Spicy Chickpea And Spinach Soup Recipe
|Olive oil||1 Tablespoon|
|Onion||1 , chopped|
|Garlic||3 Clove (15 gm), minced (large cloves)|
|Dried rosemary||1⁄2 Teaspoon|
|Crushed red pepper||1⁄4 Teaspoon|
|Canned chickpeas||30 Ounce, rinsed and drained (2 cans, 15 ounce each)|
|Canned diced tomatoes||14 1⁄2 Ounce (1 can)|
|Water||2 1⁄2 Cup (40 tbs)|
|Frozen chopped spinach||10 Ounce (1 package)|
Serving size: Complete recipe
Calories 1427 Calories from Fat 238
% Daily Value*
Total Fat 28 g42.4%
Saturated Fat 3.7 g18.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 3803.4 mg158.5%
Total Carbohydrates 252 g84%
Dietary Fiber 55.2 g220.7%
Sugars 7.2 g
Protein 60 g119.1%
Vitamin A 594.5% Vitamin C 276.9%
Calcium 78.4% Iron 143.7%
*Based on a 2000 Calorie diet
Add the onion and cook, stirring frequently, until golden, about 6 minutes.
Add the garlic, rosemary, crushed red pepper and salt; cook, stirring, until fragrant, about 1 minute.
Add the chickpeas, tomatoes and water; bring to a boil, reduce the heat and simmer, covered, about 15 minutes.
Let the mixture cool for about 5 minutes.
Transfer 1 cup of the soup to a blender and puree.
Return to the saucepan and stir in the spinach; bring to a boil.
Reduce the heat and simmer, covered, until the flavors are fully blended, about 10 minutes.