Shrimp, Spinach, Chickpea Soup
Nutritional Info
- Servings Per Recipe: 3
- 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
View full nutritional breakdown of Shrimp, Spinach, Chickpea Soup calories by ingredient
Introduction
SO FILLING and yummy SO FILLING and yummyNumber 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 slices
Garlic, 1 clove (remove)
1 TBSP Olive Oil (remove)
4 Cups Water
3 Cups of cooked rice
Directions
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.