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Chickpea and Spinach Soup with Shrimp, Almonds and Garlic
1 ham hock, optional
2 tablespoons olive oil
2 onions, coarsely chopped, about 2 1/2 cups
1 clove garlic, finely minced
1 small Russet potato, peeled and sliced, about 2/3-1 cup
5 cups fat-free, lower-sodium chicken stock or more if needed
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 cups spinach, cut into thin strips and well washed
1 cup roasted almonds
1 teaspoon finely minced garlic
18 medium shrimp, shelled, deveined and poached in wine (or more, if this is for dinner)
2. Heat 1 Tbs. olive oil in a large saucepan over moderate heat. Add the chopped onions and cook for about 10-15 minutes or until translucent. Add the garlic and stir for a minute or two. Then add the sliced potato, half the garbanzos, and the chicken stock and bring up to a boil. Simmer and cook until the potato and beans are falling apart, about 20 minutes. Puree the soup in a blender. Season with salt and pepper. Just before serving, bring the soup up to a simmer. The soup will be thicker. You can thin it with more stock or water. In a very large saute pan, heat 2 tsp. of oil and wilt the spinach. Add the pureed soup. Stir in the remaining whole cooked garbanzos.
3. In a small saute pan, over a medium heat, warm 1 tsp. of oil. Saute the almonds with the teaspoon of finely minced garlic. Cook a few minutes and add these to the soup. Finally, add the cooked chopped prawns and warm through. Adjust seasoning. Serve at once.
To roast whole, slivered, chopped or sliced almonds: Spread in an ungreased baking pan. Place in a 350°F oven and bake 10 minutes or until golden brown and fragrant; stir once or twice to ensure even browning. Note that almonds will continue to roast slightly after removing from oven.
Serving Size: 1 bowl
Number of Servings: 8
- 29 g
- 15 g
- 8 g
- 14 g
- Saturated Fat
- 1 g
- 653 mg