Spinach Potage with Chickpeas

Publish date:
Social count:
  • servingServings


  • 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


  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