Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Low-cholesterol / Spicy Chickpea and Spinach Soup Recipe
    Lost? Site Map

    Spicy Chickpea and Spinach Soup

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    5 mins

    30 mins

    KelBel's Note:

    Quick vegetarian soup that uses ingredients that I have on hand all of the time. Serve with bread.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat oil in large saucepan over medium heat.
    2. 2
      Add onion, garlic, rosemary, red pepper and salt. Cook and stir for about 5 minutes.
    3. 3
      Add chickpeas, tomatoes and water; bring to a boil. Reduce heat and simmer for 15 minutes.
    4. 4
      Using a stick blender, blend the soup to partial puree. (basically, puree until as smooth or chunky as you like). You can also add about 1 cup to a blender and puree then add back to pan.
    5. 5
      Add spinach, return to a boil. Reduce heat and simmer for 10 minutes.

    Ratings & Reviews:

    • on November 03, 2008

      55

      I really loved this. Substitutions: I used dried chickpeas that I cooked from scratch instead of canned, and I added more salt. The diced tomatoes were sodium free so I think it evened out. I also ground some Ecuadorian black pepper over this before serving to add extra kick, because I didn't find it very spicy.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 15, 2008

      55

      A delicious, very quick and easy soup to prepare! And like all soup recipes, very adaptable. We don't like our food spicy, so I omitted the red pepper flakes, doubled the spinach and added some cumin. I also used a combination of chicken stock and white wine (about 50/50), simply because I'm always looking to sneak some wine in where I see the opportunity to do so - to add to the flavour. It was largely the spinach that drew me to this recipe, so that's why I doubled that - favourite - ingredient! Thanks KelBel, for a great recipe using readily on hand ingredients! Made for Newest Zaar Tag.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Spicy Chickpea and Spinach Soup

    Serving Size: 1 (568 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 346.7
     
    Calories from Fat 58
    16%
    Total Fat 6.5 g
    10%
    Saturated Fat 0.9 g
    4%
    Cholesterol 0.0 mg
    0%
    Sodium 1061.0 mg
    44%
    Total Carbohydrate 61.2 g
    20%
    Dietary Fiber 13.4 g
    53%
    Sugars 5.6 g
    22%
    Protein 14.5 g
    29%

    Ideas from Food.com

    “Everything

    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites