Chickpea, Leek & Spinach Soup

• Produce

  • 2 5 ounce packages Baby spinach
  • 2 15 ounce cans Chickpeas
  • 2 cloves Garlic
  • 2 Leeks, medium
  • 1 Lemon
  • 1 tbsp Thyme, fresh

• Canned Goods

  • 4 cups Chicken or vegetable stock or broth, reduced-sodium

• Baking & Spices

  • 1 Black pepper, freshly ground

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Liquids

  • 1 cup Water

Found on bhg.com

Description

Directions

• In a 4-qt. pot heat oil over medium heat. Add leeks. Cook, stirring occasionally, 5 to 7 minutes or until very tender but not browned (reduce heat if leeks begin to brown). Stir in chickpeas and garlic. Cook about 2 minutes, stirring occasionally. Add stock and 1 cup water. Bring to boiling. Reduce heat. Add lemon juice. Simmer, uncovered, 5 minutes. Gradually stir in the spinach and thyme. Cook until the spinach is wilted, about 1 minute. Season to taste with kosher salt and black pepper. Serve immediately. Makes 4 servings.

Nutrition