Lemony Chickpea Soup

This healthy soup is packed with protein – chicken stock, chickpeas, and if you like, diced chicken.  Fresh lemon plus lots of healthy veggies like artichokes, spinach, carrots and onion make it a great Fall dinner with minimal prep time.

 

INGREDIENTS

2 -15 oz cans chickpeas (garbanzo beans), drained and rinsed

5 cups low-salt chicken broth

3 tbsp lemon juice

2 tbsp extra virgin olive oil

1 medium onion

1 medium carrot

3 cloves garlic

1 sprig fresh rosemary

1/2 cup Farfalle (bow tie) pasta

1 -14oz can quartered artichoke hearts, drained

2 cups fresh spinach leaves (chopped if full-sized leaves)

Optional:  1 cup cubed, cooked chicken

 

DIRECTIONS

In a small bowl, stir/mash together with a fork or potato masher:  1/2 cup of the chickpeas, 1/4 cup broth, and the lemon juice until it is somewhat smooth; it will look a little chunky but don’t leave large pieces of chickpea.  Set aside.

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In a food processor or with a knife, dice the carrot, onion, and garlic cloves.

Heat the olive oil in a large pot over medium high heat until oil is hot.  Add onion, carrot, and garlic and cook until onion softens, about 2 minutes.

To the pot add most or all of the remaining chickpeas (depending on how much you like chickpeas!) the remaining broth, the rosemary, and 1/2 tsp salt and 1/4 tsp pepper.  Bring to a fast simmer and then reduce heat to medium low, cover, and simmer for 10 minutes.

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Turn up heat to medium high and add pasta when the liquid boils.  Cook until pasta is al dente, about 10 minutes.

Remove rosemary sprig and stir in the chickpea/lemon juice/broth puree.  Reduce heat to medium and stir in artichoke hearts, spinach, and chicken (if using).  Keep over medium heat and warm soup through and wilt spinach, about 3 minutes.  Add salt and pepper to taste.

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