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Nutrition facts and recipes from one of nature's best superfoods.

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Chickpea and Spinach Soup

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• Ingredients:
• 1 16-ounce can chickpeas
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 stalks celery, diced
• 1/2 cup carrots, diced
• 1 (10 3/4-ounce) can tomato soup
• 3 cups water
• 1/3 cup rice
• 1 pound fresh spinach, washed and coarsely chopped

Method:

In a medium stock pot, saute onions in oil until lightly browned. Add celery and carrots and cook for another 5 minutes. Add tomato soup, water, rice and salt and pepper to taste.

Bring to a boil; reduce heat and cover tightly, simmer for 25 minutes or until rice is cooked. Add chickpeas and spinach and simmer for 10 minutes, or until spinach is wilted and peas are heated through.

Makes 4 servings of delicious Chickpea and Spinach Soup.

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