Jump to content
Health Discovery Network
jendear75

Spinach Potage (stew) with Chickpeas

Recommended Posts

Spinach Potage with Chickpeas – 3 Points

 

Vegetarian Times Issue: September 1, 1998 p.30 — Member Rating: -

 

Saffron is expensive & I’m cheap & don’t like it that much anyway. It’s good even without it!

 

Ingredient List

8 Servings

 

Olive oil cooking spray

1 cup chopped onion

1 tsp. minced garlic

4 cups day-old bread cubes

4 cups vegetable broth

2 1/2 cups chopped, drained canned tomatoes

19-oz. can chickpeas, drained

10-oz. pkg. fresh spinach, stemmed and coarsely chopped

1/2 tsp. saffron

Salt and freshly ground black pepper to taste

 

Directions

Lightly coat bottom of large nonstick skillet with cooking spray and heat pan until hot. Add onion and garlic and cook, stirring often, until soft, about 5 minutes. Add bread cubes and cook, stirring occassionally, until golden brown. Remove from heat.

 

Pour broth into large pot and heat over medium heat. Put half the bread mixture and 1/2 cup tomatoes into food processor or blender and process until coarsely ground. Scrape mixture into pot with broth and repeat with remaining bread and an additional 1/2 cup tomatoes.

 

Add remaining tomatoes, chickpeas, spinach, saffron, salt and pepper to pot. Cook, stirring occasionally, until heated through, about 10 minutes. Serve warm.

 

Nutritional Information

Per serving: Calories: 177, Protein: 9g, Total fat: 3g, Carbs: 31g, Cholesterol: mg, Sodium: 115mg, Fiber: 2g, Sugars: g


jendear75

***

Returned Lifetime member

:bcb_tank:

 

http://2011istheyear.wordpress.com/

Share this post


Link to post
Share on other sites

Please sign in to comment

You will be able to leave a comment after signing in



Sign In Now

×
×
  • Create New...

Important Information

We have placed cookies on your device to help make this website better. You can adjust your cookie settings, otherwise we'll assume you're okay to continue.