Shrimp, Spinach, Chickpea Soup
- Minutes to Cook:
- Number of Servings: 3
Ingredients
1 Can Chickpeas (garbanzo beans), (remove)2 Cups low sodium chicken broth, (remove)1 14 .5 oz can Diced Tomatoes, 15 large Shrimp, raw, thawed and shells removed (remove)Spinach, fresh, .5 package (10 oz) (remove)1 tsp Ground Coriander (remove)1 tsp Turmeric, ground, (remove)1/4 tsp Hot Red Pepper flakes (remove)1-1/2 cup Onions, raw, , chopped (remove)1/2 Cup diced Celery, , (remove)1 large carrot cut in round slicesGarlic, 1 clove (remove)1 TBSP Olive Oil (remove)4 Cups Water3 Cups of cooked rice
Makes 3 -3 cup servings
Rice is included in the calculations. The sodium calculates out very high but the Penzeys broth paste I use calculates out to 380 mg per serving as I use the least amount and triple the water it calls for to reconstitute it.
Cook the rice in 2 cups of water not included in recipe. Bring to a simmer, turn to low, cover and simmer for 15 minutes. Let sit for 5 min. before serving.
While rice is cooking, saute onions, garlic, celery and carrot in olive oil over medium heat til onions are translucent. Add water and chicken broth. ( I use all water and add 1 1/2 tsps. Penzey's chicken broth paste but I didn't know how to calculate that into the recipe info) Add spices , chick peas and tomatoes,and bring to a boil, once boiling turn down to medium heat, add the spinach and cook for 5 minutes. Then add the shrimp and cook for about 5 minutes more. Serve in Very large bowls over 1 cup of rice.
Number of Servings: 3
Recipe submitted by SparkPeople user FITJANEEN.
Rice is included in the calculations. The sodium calculates out very high but the Penzeys broth paste I use calculates out to 380 mg per serving as I use the least amount and triple the water it calls for to reconstitute it.
Cook the rice in 2 cups of water not included in recipe. Bring to a simmer, turn to low, cover and simmer for 15 minutes. Let sit for 5 min. before serving.
While rice is cooking, saute onions, garlic, celery and carrot in olive oil over medium heat til onions are translucent. Add water and chicken broth. ( I use all water and add 1 1/2 tsps. Penzey's chicken broth paste but I didn't know how to calculate that into the recipe info) Add spices , chick peas and tomatoes,and bring to a boil, once boiling turn down to medium heat, add the spinach and cook for 5 minutes. Then add the shrimp and cook for about 5 minutes more. Serve in Very large bowls over 1 cup of rice.
Number of Servings: 3
Recipe submitted by SparkPeople user FITJANEEN.
Nutritional Info Amount Per Serving
- Calories: 434.0
- Total Fat: 7.7 g
- Cholesterol: 53.2 mg
- Sodium: 1,309.7 mg
- Total Carbs: 71.6 g
- Dietary Fiber: 13.5 g
- Protein: 22.1 g
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