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Hearty Chickpea Soup




Source of Recipe


Prevention


Recipe Introduction


The spicy, pungent mix of cinnamon and ginger is a warming backdrop for this healthy, colorful soup


List of Ingredients




2 Tbsp olive oil
1 rib celery, finely chopped
1 med carrot, chopped
1 med onion, chopped
2 cloves garlic, minced
1 tsp ground cinnamon
¼ tsp ground turmeric
¼ tsp ground ginger or 1 tsp grated fresh ginger
Pinch of saffron (optional)

2 c reduced-sodium vegetable broth
1 can (15 oz) chickpeas, rinsed and drained
1 can (14.5 oz) diced or stewed tomatoes with no salt added
2 c baby spinach leaves
Lemon wedges (garnish)



Recipe



1. In medium saucepan, heat oil on medium heat. Sauté celery, carrot, onion, and garlic 3 to 5 minutes. Add cinnamon, turmeric, ginger, and saffron, if desired. Cook 1 to 2 minutes longer.

2. Add broth, chickpeas, and tomatoes (with juice). Bring to a boil. Reduce heat to simmer. Cook partially covered 25 minutes or until vegetables are tender.

3. Stir in spinach and cook until wilted. Garnish with lemon wedges, if desired.

Makes 4 1-Cup Servings

Per Serving: 220 cal, 6 g pro, 33 g carb, 8 g fat, 1 g sat fat, 0 mg chol, 7 g fiber, 480 mg sodium