Chickpeas A La Provencial
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Beans/peas/, Eat-lf mail, Low fat | 4 | Servings | |
INGREDIENTS
| 2 | Chickpeas, Canned Or 2 C | |
| Dried Chickpeas Note 1 | ||
| 1 | T | Olive Oil, Note 2 |
| 4 | Leeks, Sliced | |
| 10 | c | Water |
| 1/2 | lb | Chopped Spinach |
| 4 | Cloves Garlic, Minced | |
| 4 | T | Herbes De Provence |
| Salt And Pepper, To Taste | ||
| 1 | t | Seasoned Croutons |
| 8 | g Sod 435mg CFF 20% |
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 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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Nutrition (calculated from recipe ingredients)
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Calories: 158
Calories From Fat: 46
Total Fat: 5.3g
Cholesterol: 0mg
Sodium: 377.4mg
Potassium: 431.3mg
Carbohydrates: 24.1g
Fiber: 6.3g
Sugar: 3.8g
Protein: 6.6g