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Spinach and Chickpea Soup |
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Written by Vince
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Thursday, 11 June 2009 04:32 |
It's funny what runs through my head as I'm trying to get through the day. Although I was faced with a number of workouts in the afternoon, I was more concerned with being able to have enough time left in the day to get my grocery shopping done in order to cook a real dinner.
Arriving home from work, I changed into my bike clothes and began a series of workouts. The first was a two hour ride, next a 30 minute transition run, and finally a one mile swim. Although the bike and run took up a large chunk of my afternoon, swimming is a huge time killer because I have to drive to the gym, change into my swim gear, swim, shower, change into people clothes, and drive home. So while a one mile swim is 30 minutes, you can add in another 45 minutes to an hour for everything else.
Finally completing my workouts, I looked at the clock and saw that I had plenty of time to get to the store and cook a decent meal. As I started selecting my items at the store, I realized I had already planned for tonight's meal and didn't need to pickup anything. Oh well, we needed other items anyway so I finished my shopping and went home.
When I started preparing this meal, I wasn't really thinking about how good it was going to taste, I was thinking more about it being healthy. I guess what I'm trying to say is that I wasn't excited about eating it. And maybe that's part of the reason why I was pleasantly surprised when I tasted it. In fact, that's not exactly true; I was surprised once it cooled down because when I first tasted it, it was too hot but once it cooled to where I could eat it, I realized the combination of ingredients created a delicious soup.
Spinach and Chickpea Soup
- one bag of fresh baby spinach (about 9oz)
- two medium-sized red potatoes, cut into bite-sized pieces
- four garlic cloves, chopped
- one onion, diced
- three cans of low-sodium chicken broth
- one can of garbanzo beans
- one tbsp ground cumin
- one tbsp ground coriander
- two tbsp tahini
- two tbsp corn meal
- one cup of fat free milk
- cayenne pepper to taste
- one tbsp olive oil
In a stockpot, sauté onion and garlic in one tbsp olive oil over medium-high heat for 4 minutes. Add cumin and coriander and continue to cook for one minute.
Add chicken broth and potatoes, bring to a boil, reduce heat and simmer for 10 minutes.
In a small bowl, whisk together the milk, tahini, and corn meal. Add to soup with garbanzo beans and spinach and continue to cook until spinach is heated through.
NOTE: I only used about 7oz of the spinach. I probably could've used the entire bag but it seemed a bit much. I used about 1/4 tsp of cayenne pepper which seemed to be about the right amount to add a tiny bite.
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