Title: Chickpea and Spinach soup
Yield: 8 servings
Cooking time: 2 hours
Soak chickpeas overnight - drain.
Place chickpeas, leeks, celery, carrot, bay leaves and half the red pepper flakes in large dutch oven pot with 8 cups water. Once simmering partially cover and simmer for 1-1/2 hrs or until chickpeas are almost tender. Add spinach and salt, cover and cook for 15 to 20 mins.
Heal olive oil in a skillet at medium heat - when oil is hot add garlic and remaining red pepper flakes. Cook for 1 min or until the garlic is just starting to turn golden. adle in some of the soup to combine and add back to the soup. Serve immediately.
232 cals, 11g fat (2g unsaturated), 27g carbs, 10g protein
9g fiber, 198mg calcium, 6mg iron, 862mg sodium