spinach potage with chickpeas

Categories
Vegtime3
Yield
1 servings
MeasureIngredient
  Olive oil cooking spray
1 cup Chopped onion
1 teaspoon Minced garlic
4 cups Day-old bread cubes
4 cups Vegetable broth
2½ cup Chopped tomatoes; canned, drained
19 ounces Chickpeas; canned, drained
10 ounces Fresh spinach
  Stemmed and coarsely chopped
½ teaspoon Saffron
  Salt and freshly ground black pepper; to taste

8 SERVINGS DAIRY-FREE This hearty and healthy peasant soup is based on one served at a private dinner at Nunez de Prado's organic olive oil mill in the Andalusia region of Spain. Our version was developed by recipe tester Stephanie Browner.

Lightly coat bottom of large nonstick skillet with cooking spray and heat pan until hot. Add onion and garlic and cook, stirring often, until soft, about 5 minutes. Add bread cubes and cook, stirring occasionally, until golden brown. Remove from heat. Pour broth into large pot and heat over medium heat. Put half the bread mixture and ½ cup tomatoes into food processor or blender and process until coarsely ground. Scrape mixture into pot with broth and repeat with remaining bread and an additional ½ cup tomatoes.

Add remaining tomatoes, chickpeas, spinach, saffron, salt and pepper to pot. cook, stirring occasionally, until heated through, about 10 minutes.

Serve warm.

PER SERVING: 177 CAL.; 9G PROT.; 3G TOTAL FAT (0 SAT. FAT); 31G CARB.; 0 CHOL.; 115MG SOD.; 2G FIBER.

Converted by MC_Buster.

Recipe by: Vegetarian Times Magazine, September 1998, page 30 Converted by MM_Buster v2.0l.

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