Recipe Summary

Prep time:
Yield: 8 servings

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Rated by 7 visitors

This recipe is...

  • low or moderate sugar
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Chickpea and Spinach Soup with Shrimp, Almonds and Garlic

This recipe serves:  8
1 1/4 cups garbanzo beans, rinsed and soaked over night in cold water and refrigerated (or 3 cups canned, drained and rinsed)
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)
Cooking Instructions
1. Drain the soaked garbanzos, rinse well and put into a medium saucepan. Cover with fresh cold water, add the optional ham hock. Bring to a boil and reduce heat. Simmer, covered, for about an hour or until tender. Drain the cooked garbanzos and set aside. Discard the ham hock.

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 350F 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

Nutritional Information

Number of Servings: 8

Per Serving

  • Calories
  • 290
  • Carbohydrate
  • 29 g
  • Fat
  • 15 g
  • Fiber
  • 8 g
  • Protein
  • 14 g
  • Saturated Fat
  • 1 g
  • Sodium
  • 653 mg