Directions:
- Begin by sauteing root veggies.
- When soft (after about five or ten minutes) add garlic, cook about 1 minute.
- Add chickpeas, drained but unrinsed.
- Add salt, pepper, cumin, curry, and cayenne powder.
- Add stock and water.
- Cook twenty minutes with lid on.
- Add frozen spinach.
- Cook another ten minutes until spinach has thawed into soup.
- Salt and pepper to taste.
- Serve with rice or pasta.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 40.42 Kcal (169 kJ) | ||
| Calories from fat | 6.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.68g | 1% | |
|---|---|---|---|
| Cholesterol | 0.9mg | 0% | |
| Sodium | 58.91mg | 2% | |
| Potassium | 230.88mg | 5% | |
| Total Carbs | 7.29g | 2% | |
| Sugars | 1.33g | 5% | |
| Dietary Fiber | 1.65g | 7% | |
| Protein | 2.25g | 4% | |
| Vitamin C | 4.8mg | 8% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 0.9mg | 5% | |
| Calcium | 35.7mg | 4% | |
| Amount Per 100 g | |||
| Calories | 38.82 Kcal (163 kJ) | ||
| Calories from fat | 5.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.65g | 1% | |
|---|---|---|---|
| Cholesterol | 0.86mg | 0% | |
| Sodium | 56.58mg | 2% | |
| Potassium | 221.73mg | 5% | |
| Total Carbs | 7g | 2% | |
| Sugars | 1.28g | 5% | |
| Dietary Fiber | 1.58g | 7% | |
| Protein | 2.16g | 4% | |
| Vitamin C | 4.6mg | 8% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 0.9mg | 5% | |
| Calcium | 34.3mg | 4% | |
* 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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