Chickpea Soup with Arugula
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 to 6 servings
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups water
- 1 tablespoon tomato paste
- 3 tablespoons olive oil
- 1 turkish or 1/2 california bay leaf
- 3 garlic cloves, finely chopped
- 1 large onion, finely chopped
- Carbohydrate 49 g(16%)
- Fat 11 g(17%)
- Fiber 10 g(39%)
- Protein 16 g(32%)
- Saturated Fat 1 g(7%)
- Sodium 640 mg(27%)
- Calories 348
Preparation Cook onion, carrots, celery, garlic, and bay leaf with 1/2 teaspoon salt in oil in a wide 5- to 6-quart heavy pot over moderately high heat, stirring occasionally, until vegetables are softened, about 5 minutes. Stir in tomato paste and cook, stirring, 1 minute. Add broth, water, chickpeas, 1/4 teaspoon pepper, and remaining 1/2 teaspoon salt and simmer briskly, covered, until vegetables are tender, about 15 minutes. Discard bay leaf. Transfer 1 cup soup to a blender and purée, then stir back into soup. Stir in arugula and remaining 1/4 teaspoon pepper and cook just until arugula is wilted, about 1 minute.
