Spinach Soup With Toasted Chickpeas Recipe

Name: Spinach Soup With Toasted Chickpeas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 bunches of spinach; 2 1/2 cups vegetable broth; 1 small potato (boil, remove the skin, and dice); A few sprigs of cilantro; 2 tablespoons extra-virgin olive oil, divided; 1/4 cup diced onions; 1/2 teaspoon chopped garlic; 1/2 teaspoon lemon or lime juice; 1/2 teaspoon ground cumin, divided; Salt, to taste; Black pepper, to taste; 1/2 cup drained canned chickpeas, dried well with paper towels; 1/4 teaspoon sea salt (or to taste)

Servings: persons

2 bunches of spinach
2 1/2 cups vegetable broth
1 small potato (boil, remove the skin, and dice)
A few sprigs of cilantro
2 tablespoons extra-virgin olive oil, divided
1/4 cup diced onions
1/2 teaspoon chopped garlic
1/2 teaspoon lemon or lime juice
1/2 teaspoon ground cumin, divided
Salt, to taste
Black pepper, to taste
1/2 cup drained canned chickpeas, dried well with paper towels
1/4 teaspoon sea salt (or to taste)

1
Rinse the spinach well and cook it in vegetable broth for a few minutes.
2
Put the cooked spinach with the vegetable broth, diced potatoes, and cilantro in a blender and mix until smooth. Add more vegetable broth or water if needed.
3
On medium heat, saute onions in 1 tablespoon extra-virgin olive oil until soft. Add garlic and saute for about 30 seconds.
4
Add the pureed spinach to the garlic-onion mixture and simmer for a few minutes, then add salt, pepper, 1/4 teaspoon of ground cumin, and other spices as you wish.
5
Pre-heat the oven to 425u00b0 F. Prepare a baking pan lined with parchment paper.
6
In a small bowl, toss the chickpeas with the remaining 1 tablespoon extra virgin olive oil, salt, and remaining 1/4 teaspoon cumin (optional). Spread the chickpeas on the parchment paper-lined baking pan and bake/toast them for 15 to 20 minutes, or until they're nice and crunchy.
7
Serve the soup with a dollop of sour cream or hummus and the toasted chickpeas.

149

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 2 bunches of spinach, 2 1/2 cups vegetable broth, 1 small potato (boil, remove the skin, and dice), A few sprigs of cilantro, and more.

Yes, Spinach Soup With Toasted 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.

Spinach Soup With Toasted Chickpeas

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