Recipe - Chick Pea And Spinach Soup

1 lg Onion, chopped
4 Cloves garlic, minced
1 cup Skim milk
16 ounce Chickpeas, drained and
rinsed
5 cup Fresh spinach
1/8 teaspoon Cardamom
1/8 teaspoon Nutmeg
1 teaspoon Curry powder
Salt and pepper

Saute the onion and garlic, covered, over low heat (they will cook in their
own juices) until the onion is translucent. Add the milk and raise heat to
medium, and cook just until boiling, stirring constantly. Reduce heat to
prevent boiling over, add chickpeas, spinach, and spices, and continue to
cook, stirring, until spinach is wilted. Remove from heat. Place 1 One half cups
of the soup into a blender or food processor and puree. Return puree to
soup, stir well, and serve hot.

Rinse spinach in warm salted water, drain, and shred or chiffonade before
using.

Recipe By: Alison Meyer Serving Size: 4 Preparation Time: 0:00
Categories: Soups

* The Polka Dot Palace BBS 12018223627 Posted by FAYLEN on 060595

Posted to MCRecipe Digest V1 #707 by Lisa Clarke lisa@gaf.com on Aug 1,
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