Chickpea soup with spinach and yoghurt

Name: chickpea soup with spinach and yoghurt
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 3 el olive oil; 1 Red onion finely shredded; 2 cloves garlic; 6 sundried tomatoes in oil in strips; 300 g Spinach; 1 look chickpeas 400 g; tl cinnamon; 2 herbal stock crumbled; 150 g Greek yoghurt; 1 tl dried fresh mint

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.

Ingredients

Directions

Heat in oil (soup) pan.
Onion approx.
4 min.
Gently bake.
Spread a clove of garlic on top and briefly fry.
Bite 2/3 of tomato strips.
Add spinach and let it shrink to half-high heat.
Chick peas in the sieve.
stir chickpeas and cinnamon with spinach mixture.
Add bouillon tablets and 1 liter of water.
Bring to the boil and simmer for 5 minutes.
Meanwhile, press out the second clove of garlic over yoghurt.
stir in fresh mint.
Sprinkle the rest of the tomato strips over it.
Serve yogurt separately with soup.
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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