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Add a photoServings: 4
Ingredients
- 1 lrg Onion, minced
- 4 x Cloves garlic, chopped
- 1 c. Skim lowfat milk
- 16 ounce Chickpeas, liquid removed and rinsed
- 5 c. Fresh spinach
- 1/8 tsp Cardamom
- 1/8 tsp Nutmeg
- 1 tsp Curry pwdr Salt and pepper
Directions
- Saute/fry the onion and garlic, covered, over low heat (they will cook in their own juices) till the onion is translucent/soft. Add in the lowfat milk and raise heat to medium, and cook just till boiling, stirring constantly. Reduce heat to prevent boiling over, add in chickpeas, spinach, and spices, and continue to cook, stirring, till spinach is wilted. Remove from heat. Place 1 1/2 c. of the soup into a blender or possibly food processor and puree. Return puree to soup, stir well, and serve warm.
- Rinse spinach in hot salted water, drain, and shred or possibly chiffonade before using.
- Serving Size: 4
- Preparation Time: 0:00
- Categories: Soups
- 9
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 238g | |
| Recipe makes 4 servings | |
| Calories 460 | |
| Calories from Fat 61 | 13% |
| Total Fat 7.26g | 9% |
| Saturated Fat 0.92g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 76mg | 3% |
| Potassium 1307mg | 37% |
| Total Carbs 77.14g | 21% |
| Dietary Fiber 21.1g | 70% |
| Sugars 16.84g | 11% |
| Protein 25.33g | 41% |
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