Chickpea and Spinach Soup with Shrimp, Almonds and Garlic



1 1/4 cups garbanzo beans , rinsed and soaked over night in cold water and refrigerated (or 3 cups canned, drained and rinsed)
2 tablespoons olive oil
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

Nutrition Information

Number of Servings: 8
Serving Size
14 g
Total Carbohydrate
29 g
Dietary Fiber
8 g
Soluble Fiber
0 g
Insoluble Fiber
3 g
7 g
Total Fat
15 g
Saturated Fat
1 g
Monounsaturated Fat
9 g
Polyunsaturated Fat
4 g
Trans Fatty Acid (tfa)
0 g
22 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
0 g
Percent Calories from Protein
19 %
Percent Calories from Carbohydrate
40 %
Percent Calories from Fat
46 %
Vitamin A
818 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
0 mg
Vitamin B6
0 mg
Vitamin B12
0 mcg
0 mcg
Vitamin C
12 mg
Vitamin D
129 IU
194 mcg
Vitamin E
0 IU
Vitamin K
0 mcg
Pantothenic Acid
0 mg
0 mg
0 mg
451 mg
864 mg
653 mg
0 mg