* Exported from MasterCook *
Chickpea Soup Recipe By : Weight Watchers Versatile Vegetarian Serving Size : 4 Preparation Time :0:00 Categories : Beans And Legumes Vegetables Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon vegetable oil 1 onion -- chopped 3 garlic cloves -- minced 19 ounces canned chickpeas -- rinsed and drained 1 1/2 teaspoons minced fresh sage OR 1/2 teaspoon dried 1/4 teaspoon freshly ground black pepper 2 cups Vegetable Broth 5 ounces frozen spinach (Half 10-ounce package frozen chopped spinach) thawed and squeezed dry 1/2 teaspoon salt 2 tablespoons fresh lemon juice Makes 4 servings This soup is rich and creamy but contains no cream: The pureed chickpeas provide the velvety smooth texture. 1. In a medium saucepan, heat the oil. Add the onion; cook, stirring as needed, until softened, about 5 minutes. Add the garlic; cook, stirring, 1 minute. Stir in the chickpeas, sage and pepper. 2. Stir in the broth, spinach and salt; bring to a boil. Transfer the mixture to a blender or food processor; puree. Return to the saucepan and simmer 5 minutes; stir in the lemon juice. SERVING PROVIDES: 2 Protein/Milks. PER SERVING: 163 Calories, 3 g Total Fat, 0 g Saturated Fat, 0 mg Cholesterol, 590 mg Sodium, 25 g Total Carbohydrate, 7 g Dietary Fiber, 9 g Protein, 99 mg Calcium . 2 POINTS Recipe from Weight Watchers Versatile Vegetarian Converted by MC_Buster. - - - - - - - - - - - - - - - - - - |
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