Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 large | Onion, chopped |
| 4 \N | Cloves of garlic, minced |
| 1 cup | Skim milk |
| 16 ounces | Can chick peas, drained and rinsed |
| 4 cups | To 5 c fresh spinach, rinsed, dried, and shredded |
| ⅛ teaspoon | Cardamom |
| ⅛ teaspoon | Nutmeg |
| 1 teaspoon | Curry powder |
| \N \N | Salt and pepper to taste |
Saute the onion and garlic over low heat, covered, until the onion is translucent.
Add the milk and raise heat to medium, and cook until a boil is just reached, stirring constantly. Add the chick peas, spinach, and spices, and continue to cook and stir. When spinach is completely wilted, remove a cup and a half of the soup to a blender and puree.
Return the puree to the soup, stir well, and serve hot. Makes 4 servings.
And the calorie total on this one was 174, and only 1⅗ g fat. (The sherbet, by the way, was 130 calories and 2 g fat, so we were very pleased with ourselves.)