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Chickpea & Spinach Soup

Serves: 4

Preparation Time: 10 minutes

Cooking Time: 60 minutes

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 medium red onion, finely chopped
  • 1 clove garlic, finely chopped
  • 2 celery stalks, leaves reserved, stalks finely sliced
  • 1 medium carrot, thinly sliced
  • ½ teaspoon mixed dried herbs
  • ¼ teaspoon chilli flakes
  • ½ teaspoon salt
  • ½ teaspoon sugar
  • 1 cup puréed tomato
  • 2 × 400g canned chick peas, drained
  • 4 cups (1 litre) water
  • 1 cup (50 g) baby spinach

Method

  1. Heat olive oil in a large saucepan over medium heat and sauté onion, garlic, celery, carrot until onion is translucent.
  2. Stir through herbs, chilli flakes, salt, sugar, puréed tomato, chick peas and water. Bring to a boil, then reduce heat and simmer, covered, for about 1 hour.
  3. Just before serving, toss through spinach and season with pepper.

Tip

You could add grated kefalograviera or parmesan cheese at the end, but note that this will affect the fat and sodium content.

Recipe kindly provided by Professor Catherine Itsiopoulos.

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Stay up to date with the latest in nutrition, plus tips, recipes and a whole lot more.


By submitting this form, you are consenting to receive marketing emails from: Grains & Legumes Nutrition Council, Level 1, 40 Mount Street, North Sydney, 2060, http://www.glnc.org.au. You can revoke your consent to receive emails at any time by using the SafeUnsubscribe® link, found at the bottom of every email. Emails are serviced by Constant Contact