Spinach and chickpea soup (Iron Rich) Video by Tarla Dalal

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Spinach and chickpea soup video. Just what you need for a full-fledged day! Iron-rich spinach and chick pea come together in a flavoursome soup cooked in vegetable stock. A thoughtful addition of herbs and spices along with lemon juice ensures added aroma as well as full nutrient absorption, as iron needs to be complemented with vitamin C for maximum uptake by the body. You will surely enjoy this lip-smacking and wholesome soup, but make sure you have it fresh before the spinach turns into a blackish shade.

Recipe Description for Spinach and Chickpea Soup

Preparation Time: 10 mins
Cooking Time: 5 mins
Makes 4 servings
Show me for servings

Ingredients

Spinach and Chickpea Soup
1 cup chopped spinach (palak)
1 1/2 cups soaked and boiled kabuli chana (white chick peas)
2 tsp olive oil
2 tsp finely chopped garlic (lehsun)
1/2 cup chopped onions
1/2 cup chopped carrot
2 tbsp chopped celery (ajmoda)
3 cups basic vegetable stock
1/2 tsp chilli powder
1 tbsp lemon juice
salt to taste
freshly ground black pepper (kalimirch) to taste

Method

Spinach and chickpea soup

To make {span class="bold1"}spinach and chickpea soup{/span}, heat the olive oil in a deep non-stick kadhai, add the garlic and onions.
And sauté on a medium flame for 2 minutes.
Add the carrots and celery. Sauté on a medium flame for 3 minutes.
Add the kabuli chana, spinach, vegetable stock and chilli powder and cook on a medium flame for 6 minutes.
Pulse the soup a few times with a hand blender to achieve a slightly blended, creamy texture.
Add lemon juice, salt and pepper mix well and cook for 1 minute.
Serve {span class="bold1"}spinach and chickpea soup{/span} immediately.

See step by step images of Spinach and Chickpea Soup Recipe

RECIPE SOURCE : Healthy Soups and Salads