Directions:
- In a heavy soup pot over medium heat, warm the olive oil. Add the onion and saute, stirring frequently, until wilted but not browned, 3-4 minutes. Add the garlic and stir briefly. Add the tomatoes, raise the heat to medium high, and cook, stirring occasionally, until the tomatoes start breaking down to form a sauce, about 10 minutes.
- Add the chickpeas, water and broth to the pot and bring to a simmer over medium-high heat. Cook uncovered, adjusting the heat as necessary to maintain a simmer, until the vegetables are tender and the flavors have blended, 30 - 45 minutes. Turn off heat, add spinach, and cover until ready to use. The soup will be brothy and chunky. Season to taste with salt and pepper. Ladle into shallow bowls and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 158.69 Kcal (664 kJ) | ||
| Calories from fat | 98.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.94g | 17% | |
|---|---|---|---|
| Sodium | 907.52mg | 38% | |
| Potassium | 598.65mg | 13% | |
| Total Carbs | 9.76g | 3% | |
| Sugars | 1.48g | 6% | |
| Dietary Fiber | 2.5g | 10% | |
| Protein | 3.55g | 7% | |
| Vitamin C | 33.5mg | 56% | |
| Iron | 1.7mg | 10% | |
| Calcium | 85.5mg | 9% | |
| Amount Per 100 g | |||
| Calories | 34.09 Kcal (143 kJ) | ||
| Calories from fat | 21.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.35g | 17% | |
|---|---|---|---|
| Sodium | 194.96mg | 38% | |
| Potassium | 128.61mg | 13% | |
| Total Carbs | 2.1g | 3% | |
| Sugars | 0.32g | 6% | |
| Dietary Fiber | 0.54g | 10% | |
| Protein | 0.76g | 7% | |
| Vitamin C | 7.2mg | 56% | |
| Iron | 0.4mg | 10% | |
| Calcium | 18.4mg | 9% | |
* 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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