Spinach Potage with Chickpeas Recipe

Name: Spinach Potage with Chickpeas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 19-oz. can chickpeas, drained; 10-oz. pkg. fresh spinach, stemmed and coarsely chopped; 1/2 tsp. saffron; Salt and freshly ground black pepper to taste; 2 1/2 cups chopped, drained canned tomatoes; Olive oil cooking spray; 1 cup chopped onion; 1 tsp. minced garlic; 4 cups day-old bread cubes; 4 cups vegetable broth

Servings: persons

1
Lightly coat bottom of large nonstick skillet with cooking spray and heat pan until hot.
2
Add onion and garlic and cook, stirring often, until soft, about 5 minutes.
3
Add bread cubes and cook, stirring occasionally, until golden brown.
4
Remove from heat.
5
Pour broth into large pot and heat over medium heat.
6
Put half the bread mixture and 1/2 cup tomatoes into food processor or blender and process until coarsely ground.
7
Scrape mixture into pot with broth and repeat with remaining bread and an additional 1/2 cup tomatoes.
8
Add remaining tomatoes, chickpeas, spinach, saffron, salt and pepper to pot.
9
Cook, stirring occasionally, until heated through, about 10 minutes.
10
Serve warm.

904

kcal

Calories

Fat

152

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 19-oz. can chickpeas, drained, 10-oz. pkg. fresh spinach, stemmed and coarsely chopped, 1/2 tsp. saffron, Salt and freshly ground black pepper to taste, and more.

Yes, Spinach Potage with Chickpeas falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spinach Potage with Chickpeas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions