Spinach Potage with Chickpeas
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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
- 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.
- 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.
- 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
- Cholesterol Content 0 mg
- Fat Content 3 g
- Fiber Content 2 g
- Protein Content 9 g
- Saturated Fat Content 0 g
- Sodium Content 115 mg
- Sugar Content 0 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g