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Lemony Chickpea And Leafy Green Soup

Lemony Chickpea And Leafy Green Soup is a home-style recipe made with Oil And Or Margarine, Small Onion, Garlic Or To Taste, Garlic Salt, Freshly Ground Black Pepper, and Sugar. Serves 4.

Ingrediënten

• 1 tsp
• 1
• 2
• 1 pinch
• 1/8 tsp
• 1 pinch
• 1 tsp
• 2 cup
• 1 tsp
• 4 cup
• 3
• 1 cup
• 1 tbsp
• 2 tbsp

Bereiding (voorbeeld)

1. 1

   PREP: After rinsing the chickpeas (garbanzo beans or ceci), transfer to a bowl and crush with a potato masher.

2. 2

   If you prefer a smoother soup, add water while mashing the beans or puree the beans with water in a processor.

3. 3

   Heat oil(s) in 3-qt saucepan over medium.

4. 4

   Add onion and garlic, salt and pepper and cook, stirring, until the onions are soft.

5. 5

   Reduce the heat and add sugar and fresh basil and cook, stirring, until the basil is aromatic.

6. 6

   Add the crushed chickpeas and lemon peel; stir to combine.

7. 7

   Then add water and bouillon; Defatted chicken or vegetable broth may be substituted.

8. 8

   Bring just to a boil.

9. 9

   Add the chopped spinach and simmer for 12 to 15 minutes.

10. 10

    You may want to add water to thin the soup

11. 11

    Remove from heat.

12. 12

    Add the parsley and stir well to warm it.

13. 13

    Taste and adjust pepper, if necessary.

14. 14

    Add the lemon juice or serve lemon wedges with the soup at table.

15. 15

    Serve hot.

16. 16

    PER BOWL: 173 cals; 4g fat (19% cff)

17. 17

    She cooked the soup in 2 stages.

18. 18

    Puree the result.

19. 19

    2) Add chopped one head escarole, chopped (6 cups); lemon juice, pepper and parsley and cook another 10 minutes.