Try this Chickpea and Spinach Soup recipe, or contribute your own.
Suggest a better description1) Heat oil in large saucepan, add onion, garlic, cumin and hot pepper flakes. Cook gently until tender. 2) Add chickpeas and stock and bring to boil. Reduce heat and simmer gently for 10 minutes. 3)Add pasta and cook for 5 minutes, or until almost tender. 4)Add spinach, pepper and salt and cook for about 3 minutes. Taste and adjust seasoning if necessary. Sprinkle with parsley. For a thicker soup, puree half the soup before adding pasta. Serves 6 >From Bonnie Sterns Simply HeartSmart Cooking. Posted to FOODWINE Digest 4 November 96 Date: Mon, 4 Nov 1996 20:52:10 -0500 From: Leslie Duncan
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Serving Size: 1 Serving (1941g) | ||
Recipe Makes: 1 | ||
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Calories: 2297 | ||
Calories from Fat: 338 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 37.5g | 50 % | |
Saturated Fat 4.1g | 21 % | |
Monounsaturated Fat 9.4g | ||
Polyunsanturated Fat 15.7g | ||
Cholesterol 41.2mg | 13 % | |
Sodium 4140.3mg | 143 % | |
Potassium 6618.1mg | 174 % | |
Total Carbohydrate 390.1g | 115 % | |
Dietary Fiber 101.5g | 406 % | |
Sugars, other 288.6g | ||
Protein 119.5g | 171 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2297
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