Directions:
- Heat oil in large saucepan over medium heat.
- Add onion, garlic, rosemary, red pepper and salt. Cook and stir for about 5 minutes.
- Add chickpeas, tomatoes and water; bring to a boil. Reduce heat and simmer for 15 minutes.
- Using a stick blender, blend the soup to partial puree. (basically, puree until as smooth or chunky as you like). You can also add about 1 cup to a blender and puree then add back to pan.
- Add spinach, return to a boil. Reduce heat and simmer for 10 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 86.86 Kcal (364 kJ) | ||
| Calories from fat | 40.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.52g | 7% | |
|---|---|---|---|
| Sodium | 232.67mg | 10% | |
| Potassium | 327.67mg | 7% | |
| Total Carbs | 9.63g | 3% | |
| Sugars | 2.05g | 8% | |
| Dietary Fiber | 2.81g | 11% | |
| Protein | 4.31g | 9% | |
| Vitamin C | 8.1mg | 14% | |
| Vitamin A | 0.7mg | 24% | |
| Iron | 1.6mg | 9% | |
| Calcium | 123.8mg | 12% | |
| Amount Per 100 g | |||
| Calories | 31.68 Kcal (133 kJ) | ||
| Calories from fat | 14.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.65g | 7% | |
|---|---|---|---|
| Sodium | 84.86mg | 10% | |
| Potassium | 119.51mg | 7% | |
| Total Carbs | 3.51g | 3% | |
| Sugars | 0.75g | 8% | |
| Dietary Fiber | 1.02g | 11% | |
| Protein | 1.57g | 9% | |
| Vitamin C | 3mg | 14% | |
| Vitamin A | 0.3mg | 24% | |
| Iron | 0.6mg | 9% | |
| Calcium | 45.2mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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