{
 "@context": "https://schema.org",
 "@type": "Recipe",
 "author": {
  "@type": "Organization",
  "name": "asharedpalate.com"
 },
 "name": "Greek-Style Lemony Chickpea Soup with Spinach",
 "description": "A thin, bright Greek-style chickpea soup for lunch: onion softened in measured olive oil with rosemary and oregano, chickpeas simmered in water, spinach wilted in and the lemon stirred in off the heat, a slice of whole-wheat bread beside the bowl.",
 "recipeCategory": [
  "Lunch"
 ],
 "recipeYield": "4 servings",
 "totalTime": "PT45M",
 "recipeIngredient": [
  "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"
 ],
 "recipeInstructions": [
  {
   "@type": "HowToStep",
   "text": "Pour the olive oil into a big soup pot set over medium heat. When it shimmers, put in the onion, rosemary and oregano and stir for 8 minutes, until the onion turns soft and clear."
  },
  {
   "@type": "HowToStep",
   "text": "Stir in the garlic powder and cook 30 seconds. Add the chickpeas, the salt, the pepper and 4 cups of water. Bring it to a boil, then lower the burner so it barely bubbles."
  },
  {
   "@type": "HowToStep",
   "text": "Simmer, partly covered, 25 minutes, until the broth has turned a little cloudy from the chickpeas and the onion has nearly melted away. The chickpeas are already cooked, so the time is for the flavours to meet; at 5,000 feet water boils near 203 °F and we have not lengthened it because nothing here is raw (our kitchen practice)."
  },
  {
   "@type": "HowToStep",
   "text": "Stir in the spinach and cook 2 minutes, until it has wilted. Take the pot off the heat and stir in the lemon juice; adding it off the heat keeps the lemon bright."
  },
  {
   "@type": "HowToStep",
   "text": "Ladle into 4 bowls, about 1⅔ cups each, with a slice of whole-wheat bread beside each."
  },
  {
   "@type": "HowToStep",
   "text": "Cool leftovers in shallow containers within 2 hours (within 1 hour if the kitchen is above 90 °F), then refrigerate. Reheat to a boil, stirring, or to 165 °F; the broth is thin, so add no more than a splash of water if it has reduced."
  }
 ],
 "nutrition": {
  "@type": "NutritionInformation",
  "servingSize": "1 of 4",
  "calories": "395 kcal",
  "proteinContent": "15.9 g",
  "carbohydrateContent": "53.0 g",
  "fatContent": "14.6 g",
  "saturatedFatContent": "2.0 g",
  "sugarContent": "at least 9.2 g (1 row carries no value)",
  "sodiumContent": "465 mg",
  "fiberContent": "12.6 g"
 },
 "image": "https://asharedpalate.com/assets/scenes/lemony-chickpea-soup.jpg",
 "imageAlt": "Chickpeas in a lemony cloudy broth with softened onion and wilted spinach, a slice of whole-wheat bread beside the bowl, in a bowl",
 "url": "https://asharedpalate.com/lemony-chickpea-soup"
}