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.)