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postheadericon Chickpea-Spinach Soup

5.00 avg. rating (91% score) - 2 votes

Chickpea-Spinach Soup is a delicious and hearty Spanish-style soup made with dry-cured, salami-style, Spanish chorizo sausage not the soft Mexican chorizo. Most of the fat is drained off in the Spanish-style. Ingredients include: Chorizo, chickpeas, spinach, leeks and tomatoes. It is well seasoned, cooked and simmered on the stove-top. Total time, start to finish is about (1) hour. It is also a low calories, low fat, low sugars, low carbohydrates, diabetic-friendly, gluten-free and Weight Watchers (8 PointsPlus) recipe. Makes (4) servings with a (1-3/4 cup) serving size. Chickpea-Spinach Soup will be loved by all of your family, friends and guests.

chickpea-spinach-soup


Prep Time: 25 Minutes.
Cooking Time: 35 Minutes.
Total Time: 1 Hour.

INGREDIENTS:

(1/4 lb) Spanish chorizo, cut into 1/4″ pieces,
(See note below ingredients)

1 tbsp extra-virgin olive oil
3 large leeks, (white and light green parts only),
halved lengthwise, rinsed well and thinly sliced

4 medium-size garlic cloves, finely chopped
1/2 tsp ground cumin
1 cup canned crushed tomatoes or tomato puree
4 cups low-sodium chicken broth
1 (15 oz) can chickpeas, drained, rinsed
1/2 tsp regular paprika
1/4 tsp smoked paprika
4 cups fresh baby spinach leaves
1/2 tsp freshly ground black pepper

NOTE:
Be sure to use “dry-cured, salami-style Spanish chorizo”, not the soft, Mexican chorizo.

DIRECTIONS:

1. Cook chorizo in a large pot over medium-low heat, stirring occasionally, until most of the fat melts out, about 5 minutes. Set aside to drain on paper towels; discard fat.

2. Add the olive oil to the pot and place over medium heat. Add leeks and cook, stirring frequently, until just soft, 4 minutes. Add garlic and cumin and cook for 1 minute. Add crushed tomatoes (or puree) and cook, stirring frequently, for 2 minutes. Add broth, chickpeas and paprika; bring to a boil. Reduce heat to a simmer, partially cover and cook for 20 minutes.

3. Add in the spinach, black pepper and chorizo; cook, stirring, until spinach is wilted, about 2 minutes.

Yield: 4 servings.
Serving Size: 1-3/4 cups per serving.

Weight Watchers (8 PointsPlus). (10 SmartPoints)
Carb Choices: 2

Diet Exchange:
1 Starch + 3 Vegetable + 1-1/2 Meat (L) + 1 Fat

NUTRITIONAL INFORMATION:
Calories: 320, Total Fat: 14g, Saturated Fat: 4g, Cholesterol: 23mg, Sodium: 643mg, Sugars: 6g, Carbohydrates: 36g, Fiber: 7g, Protein: 15g

Original recipe and image from: Meredith Corporation: http://www.eatingwell.com/recipes/chickpea_chorizo_spinach_soup.html

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IMPORTANT: This site is not qualified in nutrition or medicine. Diabetes is a serious disease that requires medical attention by a professional. The recipes on this site should not be taken as medical advice. Always use caution when reading a recipe, and always pay attention to exchange sizes. Blood glucose levels can be affected by not following individual dietary guidelines that are set in place by a medical physician. Some of the recipes do use small amounts of sugar. Please check with your physician first. Recipes with sugar are not suitable for all diabetics.

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