Chickpea, Leek & Spinach Soup

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Leeks

  (bulb and lower leaf-portion), raw

  2 leek or 178g

• Chickpeas

  garbanzo beans, bengal gram, mature seeds, raw

  0 oz or 0g

• Garlic

  Raw

  2 cloves, minced or 6g

• Water

  Plain, clean water

  1 cup or 237g

• Lemons

  Raw, with peel

  1 fruit without seeds or 108g

• Spinach

  Cooked, boiled, drained, without salt

  10 oz or 284g

• Thyme

  Fresh

  1 tbsp or 2g

• Pepper

  Spices, black

  1 dash or 0.1g

• Kitchen Basics Unsalted Chicken Broth

  Unsalted Chicken Broth

  32 ounces or 400g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, cooked, boiled, without salt

  4 cup or 656g

Directions

1. In a 4-qt. pot heat oil over medium heat. Add leeks. Cook, stirring occasionally, 5 to 7 minutes or until very tender but not browned (reduce heat if leeks begin to brown). Stir in chickpeas and garlic. Cook about 2 minutes, stirring occasionally.
2. Add stock and 1 cup water. Bring to boiling. Reduce heat. Add lemon juice. Simmer, uncovered, 5 minutes. Gradually stir in the spinach and thyme. Cook until the spinach is wilted, about 1 minute. Season to taste with kosher salt and black pepper. Serve immediately. Makes 4 servings. You can add other veggies, like tomato, etc.
3. Recipe by: Better Homes & Gardens (source: https://www.bhg.com/recipe/chickpea-leek-spinach-soup/#nutrition)

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