Title: Chickpea and Spinach soup

Yield: 8 servings

Cooking time: 2 hours

Category: Soup

Source: shape.com



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.


Per serving:
232 cals, 11g fat (2g unsaturated), 27g carbs, 10g protein
9g fiber, 198mg calcium, 6mg iron, 862mg sodium