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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 Soup

1 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.