Spinach Potage with Chickpeas

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  • servingServings

Ingredients

  • 19-oz. can chickpeas, drained
  • 10-oz. pkg. fresh spinach, stemmed and coarsely chopped
  • 1/2 tsp. saffron
  • Salt and freshly ground black pepper to taste
  • 2 1/2 cups chopped, drained canned tomatoes
  • Olive oil cooking spray
  • 1 cup chopped onion
  • 1 tsp. minced garlic
  • 4 cups day-old bread cubes
  • 4 cups vegetable broth

Preparation

  1. 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.
  2. 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.
  3. Add remaining tomatoes, chickpeas, spinach, saffron, salt and pepper to pot. Cook, stirring occasionally, until heated through, about 10 minutes. Serve warm.

Nutrition Information

  • Serving Size: 8 Servings
  • Calories: 177
  • Carbohydrate Content: 31 g
  • Fat Content: 3 g
  • Fiber Content: 2 g
  • Protein Content: 9 g
  • Sodium Content: 115 mg