EatSmarter exclusive recipe

Spinach-Chickpea Soupwith Scrambled Egg-Crostini

Spinach-Chickpea Soup - Spinach-Chickpea Soup - Spinach provides the color of the soup, Ajwar colors and seasons the scrambled eggs
Spinach-Chickpea Soup - Spinach provides the color of the soup, Ajwar colors and seasons the scrambled eggs

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Calories:319 kcal
Difficulty:easy
Preparation:40 min
Ready in:45 min
Low-sugar
Vitamin-rich
Mineral-rich
High-protien
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1 serving contains (Percentage of daily recommendation)
Calories319 kcal(16%)
Protein18 g(36%)
Fat15 g(19%)
Carbohydrates26 g(10%)
Added Sugar0 g(0%)
Roughage8 g(27%)

Recipe development: EAT SMARTER

Ingredients

For servings

3Onion (each about 50 grams)
1Garlic clove
2 tablespoonsOlive oil
800 millilitersVegetable broth
200 gramschopped Spinach (frozen)
½ bunchesflat-leaf Parsley
3 sprigsBasil
4Egg
2 tablespoonsAjvar
Salt
265 gramsChickpeas (canned, drained weight)
8 slicesWhole-grain baguette (about 100 grams)
Pepper
½ teaspoonsground Cilantro
4 teaspoonsSour cream (or to taste)
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Kitchen Utensils

1 Cutting board, 1 Small knife, 1 Tablespoon, 1 Pot, 1 Wooden spoon, 1 Measuring cups, 1 Small bowl, 1 Fork, 1 Sieve, 1 Baking sheet, 1 Immersion blender, 1 Teaspoon, 1 Non-stick pan, 1 Slotted spatula

Directions

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1 Peel the onions and garlic. Halve onions and cut into cubes. Finely chop garlic.
2 Heat 1 tablespoon olive oil in a pot. Cook onions and garlic until soft. Add 100 ml (approximately 1/2 cup) vegetable broth, bring to a boil, cover and simmer for about 5 minutes over low heat.
3 Add the frozen spinach to the pot, return to a boil, cover and cook over low heat for another 5 minutes.
4 Meanwhile, rinse parsley, shake dry, pluck off the leaves and chop coarsely. Rinse basil, shake dry and pluck the leaves.
5 Beat the eggs in a small bowl with Ajwar and 2 tablespoons water. Season with salt. Drain chickpeas, rinse under cold water and drain. 
6 Place the baguette slices on a baking sheet and toast until golden brown under a preheated oven broiler.
7 Add the remaining vegetable broth with chickpeas and parsley to the vegetables and bring to a boil. Season with salt, pepper and ground coriander and keep warm. Puree with an immersion blender if desired, for a very creamy soup. 
8 Heat the remaining olive oil in a non-stick pan. Add the beaten eggs and let thicken over medium heat. Scramble the eggs, pusing from the edge to the center repeatedly. Spoon scrambled eggs onto baguette slices and top with basil leaves. Sprinkle the soup with the remaining chickpeas and serve with sour cream and crostini.
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