Chickpea, Leek & Spinach Soup
Any tender green could take the place of the spinach. Try baby kale, watercress, or even dandelion greens.
Ingredients
Directions
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In a 4-qt. pot heat oil over medium heat. Add leeks. Cook, stirring occasionally, 5 to 7 minutes or until very tender but not browned (reduce heat if leeks begin to brown). Stir in chickpeas and garlic. Cook about 2 minutes, stirring occasionally.
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Add stock and 1 cup water. Bring to boiling. Reduce heat. Add lemon juice. Simmer, uncovered, 5 minutes. Gradually stir in the spinach and thyme. Cook until the spinach is wilted, about 1 minute. Season to taste with kosher salt and black pepper. Serve immediately. Makes 4 servings.
Nutrition Facts
Per Serving:
265 calories,
(1 g saturated fat,
2 g polyunsaturated fat,
5 g monounsaturated fat),
0 mg cholesterol,
856 mg sodium,
33 g carbohydrates,
9 g fiber,
6 g sugar,
13 g protein.
