Chick Pea and Spinach Soup

serves 4


  •   1 large
    onion, chopped
  •   pinch
  •   1 tsp
    curry powder
  •   5/8 tsp
  •   5/8 tsp
  •   5 c
    spinach, fresh
  •   16 oz
    chickpeas, drained and rinsed
  •   1 c
    milk, skim
  •   4
    garlic cloves, minced
  •   pinch

How To Make

  • 1
    Saute the onion and garlic, covered, over low heat (they will cook in their own juices) until the onion is translucent.
  • 2
    Add the milk and raise heat to medium, and cook just until boiling, stirring constantly.
  • 3
    Reduce heat to prevent boiling over, add chickpeas, spinach, and spices, and continue to cook, stirring, until spinach is wilted; remove from heat.
  • 4
    Place 1 1/2 cups of the soup into a blender or food processor and puree; return puree to soup, stir well, and serve hot.
  • 5
    Rinse spinach in warm salted water, drain, and shred before using.

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