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Barbara E.
Chickpea soup with spinach
A tasty recipe. The starter contains the following ingredients: meat, olive oil, ready-to-cook spinach, shallot (finely chopped), carrot (finely chopped), garlic (finely chopped), fresh parsley ((30 g), minced meat), paprika, meat broth (from tablet), chickpeas ( (400 g), drained), cloves, bay leaf and sour cream.
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Ingredients
Directions
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Heat 1 tbsp oil in (soup) pan.
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Spinach all shrinking in 3-4 minutes.
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Drain the spinach in the sieve, press out with a convex side of the spoon, and roughly cut the leaves.
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Wipe the pan with kitchen paper and heat the rest of the oil.
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Shallot, carrot, garlic, parsley and paprika powder 3 min.
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Fruit.
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Pour the broth and stir in half of the chickpeas.
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Put cloves in bay leaf and add to soup.
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Let the soup simmer for 5 minutes.
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Remove laurel and cloves from the pan and puree soup with hand blender.
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Season with salt and pepper.
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Spinach and rest of chickpeas by stirring soup and briefly heating.
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Create soup in four deep plates.
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Smear sour cream in the middle of each plate.
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Nutrition
235Calories
Sodium10% DV245mg
Fat28% DV18g
Protein16% DV8g
Carbs6% DV19g
Fiber20% DV5g
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