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.
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.