Chickpeas soup with spinach

2012-11-10
  • Servings : 5/6
  • Prep Time : 10m
  • Cook Time : 35m
  • Ready In : 45m
Share on FacebookPin on PinterestShare on Google+Share on YummlyShare on StumbleUponTweet about this on TwitterEmail this to someonePrint this page

Rate this recipe: 1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
Loading...

 
Chickpeas soup with spinach is a very tasty soup, economical and easy to prepare, confectioned with spinach, cooked chickpeas and olive oil.

Units: Metric / (Units: US)

Ingredients

  • 2 liters / (8 1/2 cups) water
  • 250 grams / (8 3/4 ounces) chickpeas
  • 200 grams / (7 ounces) spinach
  • 3 tablespoons olive oil
  • Salt (to taste)

Directions

    Step 1


    Let the chickpeas soak overnight.

    Step 2


    In a pressure cooker with two liters / (8 1/2 cups) water cook the chickpeas about 20 to 25 minutes.

    Step 3


    When they are cooked remove the pan from heat. Drain approximately 50 grams / (1 3/4 ounces) of chickpeas and set aside on a plate. Grind the remaining chickpeas with a hand blender, add the olive oil and the salt, stir and bring again over heat.

    Step 4


    When starts boiling, add the spinach and leave to cook over low heat about five minutes. Turn off the heat, add the chickpeas that you reserved, stir and serve.

 

Nutrition facts per serving (5 servings):

Calories: 263
 
Total Fat: 11.5 g(18%)
 
Saturated Fat: 1.5 g(8%)
 
Cholesterol: 0 mg(0%)
 
Sodium: 87 mg(4%)
 
Total Carbohydrate: 32 g(11%)
 
Protein: 11 g
Share on FacebookPin on PinterestShare on Google+Share on YummlyShare on StumbleUponTweet about this on TwitterEmail this to someonePrint this page

By

Recipe Type: Tags: , Ingredients: , , ,

Leave a Reply

Your email address will not be published. Required fields are marked *