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Spinach Potage (stew) with Chickpeas

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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



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



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