19 Ratings
  • 5 star values: 8
  • 4 star values: 5
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 0
  • 19 Ratings

Any tender green could take the place of the spinach. Try baby kale, watercress, or even dandelion greens.

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Ingredients

Directions

  • 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

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.


Reviews

19 Ratings
  • 5 star values: 8
  • 4 star values: 5
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
07/06/2019
I made this just as the recipe said, and it was simple and delicious. The lemon juice really enhanced the flavor of the thyme and made the soup memorable.