Name: Greek-Style Lemony Chickpea Soup with Spinach
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tbsp (40.5 g) olive oil; 1 large onion (150 g), chopped; 1 tsp (1.2 g) dried rosemary, crushed; 1 tsp (1 g) dried oregano; 1 tsp (3.1 g) garlic powder; 2 cans (15 oz each) no-salt-added chickpeas, rinsed and drained (480 g); ½ tsp (3 g) salt; ½ tsp (1.2 g) black pepper; 3 cups (90 g) fresh spinach; ¼ cup (61 g) fresh lemon juice, about 1½ lemons; 4 slices (32 g each, 128 g) whole-wheat bread, one beside each bowl; 4 cups water

Ingredients

0 of 12

3 tbsp olive oil
1 large onion, chopped
1 tsp dried rosemary, crushed
1 tsp dried oregano
1 tsp garlic powder
2 cans (15 oz each) no-salt-added chickpeas, rinsed and drained
½ tsp salt
½ tsp black pepper
3 cups fresh spinach
¼ cup fresh lemon juice, about 1½ lemons
4 slices (32 g each, 128 g) whole-wheat bread, one beside each bowl
4 cups water

Method

Nutrition

Estimated

Per bowl with a slice of bread · serving size 1 of 4

Calories395

Total fat	14.6 g
Saturated fat	2.0 g
Sodium	465 mg
Total carbohydrate	53.0 g
Dietary fiber	12.6 g
Total sugars	at least 9.2 g (1 row carries no value)
Protein	15.9 g

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