Protein, vegetables and tons of flavor all packed into one dish. Make a big pot and portion it out for the work week or stock your freezer.
Chickpea Soup1 15 oz can chickpeas 2 cups chicken stock 2 cups fresh spinach, chopped 1 cup strained tomatoes 1 medium onion, diced 1 carrot, diced 2 cloves garlic, minced pinch of chili flakes 1 Tbls grated parmigiano cheese chopped fresh parsley for garnish olive oil, salt & pepper
In a 2 quart sauce pan or stock pot, heat 2 Tbls olive oil and saute the onion and carrot until soft. Add the garlic, cook another minute, then add the chickpeas, tomatoes, chicken stock and chili. Bring to a simmer and cook about 5 minutes.
Add half the soup to a blender and puree till smooth. Add the pureed mixture back to the soup pot and add the spinach. Season with salt and pepper. Simmer another 3-4 minutes.
Garnish with the parsley and the parmigiano cheese. |