Ingredients for Spicy Chickpea And Spinach Soup
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon dried rosemary
- 1/4 - 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon salt
- 2 (15 ounce) cans chickpeas, rinsed and drained
- 1 (28 ounce) can crushed tomatoes
- 3 cups water
- 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
- Pepper, to taste
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How to Make Spicy Chickpea And Spinach Soup
- Heat olive oil in a large saucepan over medium heat.
- Add chopped onion, minced garlic, rosemary, red pepper flakes, and salt. Cook and stir for about 5 minutes, until onion softens.
- Add rinsed chickpeas, crushed tomatoes, and water to the saucepan.
- Bring the mixture to a boil.
- Reduce heat to low, cover, and simmer for 15 minutes.
- Carefully use an immersion blender (or transfer to a regular blender in batches) to partially puree the soup. Leave some texture for a heartier feel.
- Add the chopped spinach to the soup.
- Return to a simmer and cook for another 10 minutes, or until spinach is wilted.
- Season with additional salt and pepper to taste.
- Serve hot with crusty bread.
Nutrition Information (Approximate per serving)
Sodium
44 g
Sugar
22g
Fat
4g
Carbs
20g
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60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Low Protein Healthy Soups Stews Beans Vegetables Easy Fall Kid Friendly Low Fat Vegan Vegetarian Winter Stove Top Dietary Low Cholesterol Seasonal Low Saturated Fat Low Calorie Inexpensive Chick Peas Garbanzos Healthy 2 Low In Something Greens Spinach Equipment
