| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Beans/peas/, Eat-lf mail, Low fat |
4 |
Servings |
INGREDIENTS
| 2 |
cn |
Chickpeas; Canned, Or 2 C Dried Chickpeas, Note 1 |
| 1 |
tb |
Olive Oil; Note 2 |
| 4 |
|
Leeks; Sliced |
| 10 |
c |
Water |
| 1/2 |
lb |
Chopped Spinach |
| 4 |
|
Cloves Garlic; Minced |
| 4 |
tb |
Herbes De Provence |
|
|
Salt And Pepper; To Taste |
| 1 |
ts |
Seasoned Croutons |
INSTRUCTIONS
*I adjusted this recipe
Note 1: soak dried chickpeas overnight, drain. Note 2: Original recipe used
1/2 c olive oil
Saute in olive oil the leeks (or onions). Add water, add chickpeas,
spinach, stir well.
Add herbs de Provence, garlic, salt and pepper, cook about 15 min.
(Original directions said to Let cool, then blend. Reheat to serve.) I
didn't let it cool or blend it ... we just ate it as is. Put in bowls with
croutons.
Entered into MasterCook and tested for you by Reggie & Jeff Dwork
<reggie@reggie.com>
NOTES : Cal 223.3 Total Fat 5.2g Sat Fat 0.7g Carb 37.8g Fib 7.9g Pro 8.6g
Sod 435mg CFF 20%
Recipe by: Twelve Months of Monastery Soup
Posted to EAT-LF Digest by Reggie Dwork <reggie@reggie.com> on Nov 10,
1998, converted by MM_Buster v2.0l.
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