Middle Eastern Spinach-Yogurt Soup with Chickpeas
307mg calcium per serving
Preparation Time: 15 minutes
Nutrition Facts per Serving: 199 calories, 13% fat calories, 3 g fat, 1 g saturated fat, 11 mg cholesterol, 15 g protein, 30 g carbohydrates, 5 g fiber, 508 mg sodium
2 bunches (about 1½ pounds) spinach
1 clove garlic (minced or pressed)
1 teaspoon finely grated onion
1 tablespoon fresh lemon juice
1/2 teaspoon sea salt
3 cups plain low-fat yogurt
2 cups low-fat (1 percent) buttermilk
2 tablespoons chopped fresh dill
1 15.5-ounce can chickpeas (garbanzos) (rinsed and drained)
- Place a colander in the sink. Fill a large bowl with ice water.
- Trim spinach stems and discard. Wash spinach leaves thoroughly. Heat a wide pot over medium-low heat. Add spinach to pot, along with any water clinging to leaves, and toss until wilted. Drain in colander, and then quickly plunge into ice water. When cooled, quickly drain again and squeeze dry. Transfer to a food processor, along with garlic, onion, lemon juice, and salt. Pulse until spinach is finely chopped.
- Spoon yogurt into a medium serving bowl; whisk until smooth. Add spinach mixture, and then gently stir in buttermilk and dill, followed by chickpeas. Soup may be served immediately or chilled for a few hours. Stir before serving.