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Spinach Potage With Chickpeas

Yield: 1 servings

Ingredients and directions for this recipe

Olive oil cooking spray
1 c Chopped onion
1 ts Minced garlic
4 c Day-old bread cubes
4 c Vegetable broth
2 1/2 c Chopped tomatoes; canned,
-drained
19 oz Chickpeas; canned, drained
10 oz Fresh spinach
Stemmed and coarsely chopped
1/2 ts Saffron
Salt and freshly ground
-black pepper; to taste

8 SERVINGS DAIRY-FREE This hearty and healthy peasant soup is based on one
served at a private dinner at Nunez de Prado's organic olive oil mill in
the Andalusia region of Spain. Our version was developed by recipe tester
Stephanie Browner.

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 occasionally, 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.

PER SERVING: 177 CAL.; 9G PROT.; 3G TOTAL FAT (0 SAT. FAT); 31G CARB.; 0
CHOL.; 115MG SOD.; 2G FIBER.

See also:
Previous recipe Spinach Poppers
Next recipe Spinach Potato Casserole

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