Spicy Chick Peas & Spinach
A quick, easy and tasty soup is also very light, serve it with some crusty bread to make a whole meal.
Yield
4 servingsPrep
10 minCook
20 minReady
30 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
onions
chopped |
|
| 4 | cloves |
garlic
minced |
|
| 6 | each |
carrots
sliced |
|
| 1 | cup |
stock
|
|
| ½ | teaspoon |
harissa
|
*
|
| 1 | pound |
chickpeas (garbanzo beans)
cooked |
|
| ¼ | cup |
cilantro
chopped |
|
| 1 | pound |
spinach
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
onions
chopped |
|
| 4 | cloves |
garlic
minced |
|
| 6 | each |
carrots
sliced |
|
| 237 | ml |
stock
|
|
| 2.5 | ml |
harissa
|
*
|
| 453.6 | g |
chickpeas (garbanzo beans)
cooked |
|
| 59 | ml |
cilantro
chopped |
|
| 453.6 | g |
spinach
chopped |
|
Directions
Bring the onion, garlic, carrots, bouillon and harissa to a boil in a large pot and simmer until the vegetables are softened, about 20 minutes.
Add the chick peas, cilantro and spinach and simmer until the spinach is wilted.
Serve over brown rice or couscous.
Each diner can stir in a little more harissa to suit his or her own taste.
