Chickpea, Leek & Spinach Soup

By nlhartman

Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 medium leeks, white and light green parts only, thinly sliced, washed, and drained
• 2 15 ounce cans chickpeas (garbanzo beans), rinsed and drained
• 2 cloves garlic, thinly sliced
• 4 cups reduced-sodium chicken or vegetable stock or broth
• 1 cup water
• 1 lemon, juiced (3 tablespoons)
• 2 5 ounce packages baby spinach
• 1 tablespoon fresh thyme, chopped
• Freshly ground black pepper

Details

Servings 4
Adapted from bhg.com

Preparation

Step 1

In a 4-qt. pot heat oil over medium heat. Add leeks. Cook, stirring occasionally, 5 to 7 minutes or until very tender but not browned (reduce heat if leeks begin to brown). Stir in chickpeas and garlic. Cook about 2 minutes, stirring occasionally.

Add stock and 1 cup water. Bring to boiling. Reduce heat. Add lemon juice. Simmer, uncovered, 5 minutes. Gradually stir in the spinach and thyme. Cook until the spinach is wilted, about 1 minute. Season to taste with kosher salt and black pepper. Serve immediately. Makes 4 servings.