* 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
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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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