Odd Couple Soup: Chickpeas and Swiss Chard
Chickpeas and swiss chard…who knew? They seemed like an odd couple to me, but this soup pulls it off. It’s rich, hearty, healthy, and adapted here to be low-calorie as well.
Sautéeing Tip: Most recipes sauté onions, garlic, and other spices in oil to release their flavour and enrich the soup. My replacement is 2 tbsp. of powdered chicken broth and ½ cup of water. I heat this to medium high and then add the onions, garlic, etc. The mixture will thicken as it cooks so I add water as needed to avoid burning.
Note: I don’t count this sautéing mixture towards the quantity of broth required.
Makes six 1 cup servings
- 1 yellow onion, diced
- 1 tbsp. minced garlic
- 4 cups chicken broth
- 2 tbsp. Tomato paste
- 2 cups cooked or canned chickpeas
- 1 bunch (8 cups) Swiss chard leaves, finely chopped
- Salt to taste
- Saute onion and garlic in broth mixture (see tip above) until onion is soft.
- Add chicken broth, tomato paste, and chickpeas.
- Bring to a boil.
- Reduce heat to simmer and cook for 10 minutes.
- Stir in Swiss chard.
- Simmer for an additional 10 minutes.
- Salt to taste.
- Remove 2 cups of the soup and puree it in a food processor or with a hand blender.
- Return the puree to the pot and mix in well.
For Weight Watchers: 2 points per 1 cup serving on the Points plan and 3 points per 1 cup serving on the PointsPlus plan.
(This recipe is adapted from one posted on the blog, Tales from a Veggie Kitchen.)