Chickpea (Garbanzo Bean) Soup with Spinach, Tomatoes, and Basil
- 1 cup dried chickpeas (garbanzo beans), soaked at least 8 hours or overnight in cold water
- 6 cups homemade chicken stock or 4 cans chicken broth (you could make this a vegetarian soup by using vegetable broth)
- 1 yellow onion, diced
- 6-8 cloves garlic, diced very small
- 1 T olive oil (or less, depending on your pan)
- 1 can diced tomatoes with juice, 14.5 oz size
- 3-4 cups chopped baby spinach (measure before chopping)
- 2-4 T chopped fresh basil
- salt and fresh ground black pepper to taste
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Baby spinach (3 cups)
- Basil, fresh (2 T)
- Chickpeas, dried (1 cup)
- Garlic, very small (6 cloves)
- Tomatoes, with juice (1 can)
- Yellow onion (1)
- Canned Goods
Chicken stock or 4 cans chicken broth, homemade (6 cups)
- Cooking & Baking
- Olive oil (1 T)
- Salt and fresh ground black pepper (1)
Preparation
Read recipe preparation on kalynskitchen.com
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Published February 24, 2008 (4 years ago).
14 people saved this recipe.
