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1 tablespoon olive oil
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1 large onion, sliced (2 cups)
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2 medium zucchini (1 pound), cut into 3/4-inch chunks (3 cups)
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3 cloves garlic, minced
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1 tablespoon ground cumin
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1 bay leaf
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2 ¾ cups low-sodium chicken or vegetable broth
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1 (15 ounce) can no-salt-added chickpeas, rinsed
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6 cups baby spinach
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2 tablespoons lemon juice
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1 tablespoon tahini
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¼ teaspoon salt
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¼ teaspoon ground pepper
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6 tablespoons low-fat plain yogurt
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1 tablespoon chopped fresh herbs, such as parsley and/or chives, for garnish
Creamy Zucchini Chickpea Soup with Spinach
Canned chickpeas combined with tahini thicken this simple vegetable soup and give it a creamy consistency. The chickpeas also provide satisfying plant protein and combine with the veggies to add plenty of fiber, vitamins and minerals. Serve this easy dinner with baguette slices.
Nutrition Information
136
Calories
43g
Carbohydrates
26g
Protein
383mg
Potassium
8g
Fiber
1g
Sugar
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