Chickpea, spinach, lentil soup with nutmeg

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Chickpea and Spinach Soup with Nutmeg

 

Recipe By :Louise Pickford

Serving Size : 6 Preparation Time :0:00

Categories : Soups

 

Amount Measure Ingredient -- Preparation Method

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STOCK:

1 cup dried chickpeas -- soaked overnight

5 cups water

1 small onion -- chopped

1 clove garlic -- peeled

1 celery stalk (3-inch)

1 bay leaf

fresh thyme sprigs

6 black peppercorns

1/2 cup green lentils -- washed

SOUP:

2 tablespoons butter

1 medium onion -- chopped

1 clove garlic -- crushed

1/2 pound spinach leaves -- thinly shredded

2 tablespoons chopped fresh parsley

3 tablespoons tomato paste

1 tablespoon lemon juice

salt and freshly ground black pepper

6 tablespoons freshly grated parmesan cheese -- (6-8)

1 whole nutmeg

 

1. Drain the soaked chickpeas, place in a 3-quart saucepan, and cover with

water. Tie the onion, garlic, celery, bay leaf, thyme, and peppercorns in a

small piece of cheesecloth, and add to the pan. Bring to a boil and cook over

high heat for 10 minutes, then reduce the heat, cover, and simmer gently for 50

minutes. Add the lentils and continue to simmer for another 20 to 30 minutes,

until the chickpeas and lentils are tender.

 

2. Strain the liquid into a measuring cup, reserving the chickpeas and lentils,

and add enough water to make 5 cups, if necessary. Discard the cheesecloth bag.

 

3. Melt the butter in a dean saucepan and saute the onion and garlic for 5

minutes. Stir in the spinach and parsley, and sauce over low heat for 2 to 3

minutes. Add the reserved stock, chick-peas, lentils, tomato paste, lemon juice,

and salt and pepper. Bring to a boil and simmer for 5 minutes.

 

4. Serve the soup sprinkled with Parmesan and freshly grated nutmeg.

 

Description:

" chickpeas, lentils, spinach, onion... "

Source:

" The Inspired Vegetarian by Louise Pickford (Stewart Tabori Chang 1992) "

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Per Serving (excluding unknown items): 269 Calories; 8g Fat (26.2% calories from

fat); 15g Protein; 37g Carbohydrate; 13g Dietary Fiber; 14mg Cholesterol; 242mg

Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat.

 

NOTES : I am a great lover of nutmeg. Here it is grated into the soup as it is

served, becoming the predominant flavor.

 

Nutr. Assoc. : 0 0 0 0 0 2523 0 3413 0 903920 0 0 0 0 0 0 0 0 0 0 0