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Laura J
Chickpea soup with spinach and yoghurt
A nice Mediterranean recipe. The vegetarian main course contains the following ingredients: olive oil, red onion (finely chopped), garlic, sundried tomatoes in oil (in strips), ready-to-eat spinach, chickpeas (400 g), cinnamon, herbal stock capsules (crumbled), Greek yoghurt and dried mint.
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Ingredients
Directions
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Heat in oil (soup) pan.
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Onion approx.
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4 min.
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Gently bake.
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Spread a clove of garlic on top and briefly fry.
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Bite 2/3 of tomato strips.
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Add spinach and let it shrink to half-high heat.
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Chick peas in the sieve.
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stir chickpeas and cinnamon with spinach mixture.
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Add bouillon tablets and 1 liter of water.
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Bring to the boil and simmer for 5 minutes.
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Meanwhile, press out the second clove of garlic over yoghurt.
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stir in fresh mint.
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Sprinkle the rest of the tomato strips over it.
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Serve yogurt separately with soup.
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Tasty with roasted shawarma sandwiches..
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Nutrition
245Calories
Sodium11% DV260mg
Fat22% DV14g
Protein20% DV10g
Carbs6% DV18g
Fiber8% DV2g
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