** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
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.
4. Remove from heat. Place 1 1/2 cups of the soup into a blender or food processor and puree.
5. Return puree to soup, stir well, and serve hot.
6. Rinse spinach in warm salted water, drain, and shred or chiffonade before using.
Comments on Chick Pea and Spinach Soup Recipe:
Adding Comment...
Comment submitted for approval, it will be posted shortly.
Currently No Comments. Be the first to add a comment below!
Dietary Notes:
This recipe is very low-sodium with 80mg per serving, low-saturated fat with 0.75g per serving and low-cholesterol with 1.25mg per serving
This recipe is high in Vitamin A with 74% of your daily recommended intake per serving. This recipe is high in Vitamin C with 25% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Milk, Garlic, Onion allergies.
Meal Type: 
Total Time: 
Cook Method:
Print this Recipe
