Spinach and Chick Pea Soup
by Tarla Dalal
Added to 34 cookbooks
This recipe has been viewed 17347 times
Just what you need for a full-fledged day! Iron-rich spinach and chick pea come together in a flavoursome soup cooked in vegetable stock. A thoughtful addition of herbs and spices along with lemon juice ensures added aroma as well as full nutrient absorption, as iron needs to be complemented with vitamin C for maximum uptake by the body. You will surely enjoy this lip-smacking and wholesome soup, but make sure you have it fresh before the spinach turns into a blackish shade.
- Heat the olive oil in a deep non-stick kadhai, add the garlic, green chillies and spring onion whites
- And sauté on a medium flame for a minute.
- Add the spinach and kabulichana and sauté on a medium flame for another 2 minutes.
- Add the basic vegetable stock, salt, pepper, oregano and lemon juice, mix well and bring to a
- Serve immediately.
Nutrient values (Abbrv) per serving
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