Recipe Summary

Yield: 8 servings

Ratings & Reviews

User rating: rating
Rated by 7 visitors

Meet Pete

Sign up for FoodFit's FREE newsletters

Get healthy recipes, nutrition information and fitness tips!

privacy policy Submit
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 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

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    


This recipe can be personalized for your nutritional needs when you join the FoodFit Plan -- our healthy lifestyle program for lasting weight-loss.

FoodFit is a part of HealthCentral
© 1999- The HealthCentral Network, Inc., Copyright All Rights Reserved. Privacy Policy and Terms of Use