Weight Watchers Chickpea Soup Recipes

WEIGHT WATCHERS CHICKPEA SOUP

Weight Watchers Chickpea Soup image

Make and share this Weight Watchers Chickpea Soup recipe from Food.com.

Provided by ceilmary

Categories Beans

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 teaspoon vegetable oil
1 onion, chopped
3 garlic cloves, minced
19 ounces chickpeas, drained
1/2 teaspoon dried sage or 1 1/2 teaspoons fresh sage
1/2 teaspoon black pepper, freshly ground
2 cups vegetable broth
5 ounces frozen chopped spinach, thawed and squeezed dry
1/2 teaspoon salt
2 tablespoons fresh lemon juice

Steps:

Heat the oil in a medium saucepan. Add onion, cook and stir until softened (about 5 min). Add garlic, cook and stir for 1 minute. Stir in chickpeas, sage, and pepper.
Stir in the broth, spinach, and salt; bring to a boil. Use an immersion blender to puree (or transfer to a food processor and puree). Simmer for 5 minutes after pureeing. Stir in lemon juice.

Nutrition Facts : Calories 197.5, Fat 2.9, SaturatedFat 0.3, Sodium 721.2, Carbohydrate 36, Fiber 7.6, Sugar 1.6, Protein 8.5

CHICKPEA SOUP

Chickpea soup image

The secret to this cream-free soup's silky consistency is blending the chickpeas and broth in a blender or food processor before cooking. Because it takes less than 15 minutes to prepare, you can easily make the soup before you leave for work and pack one serving to take along with you. While the soup is simmering, poor boiling water into a thermos and let stand until the soup is done. Remove water from thermos and wipe dry. Pour soup into warm thermos-it should keep your soup warm for hours. For a tomato-flavored variation, add 1 cup drained petite diced tomatoes along with the chickpea mixture.

Categories Appetizers

Time 16m

Yield 4 servings

Number Of Ingredients 11

Ingredients

5 cup(s) Reduced-sodium chicken broth
1 can(s) Chickpeas (15 oz), rinsed and drained
2 tsp Olive oil
2 medium Uncooked carrot(s) thinly sliced
1 medium Sweet red pepper(s) chopped
1 medium Uncooked onion(s) chopped
3 medium clove(s) Garlic clove(s) minced
2 tsp Rosemary fresh
0.5 tsp Table salt
0.25 tsp Black pepper
2 Tbsp Fresh parsley fresh, chopped

Steps:

Puree the broth with the chickpeas, in batches, in a blender.
Heat the oil in a large nonstick saucepan over medium heat. Add the carrots, bell pepper, onion, and garlic; cook, stirring, until the carrots are crisp-tender, about 5 minutes.
Stir in the chickpea mixture, rosemary, salt, and black pepper. Stir in a little water if the soup is too thick. Cook over medium heat until heated through, about 4 minutes. Serve sprinkled with the parsley. Yields about 1 1⁄2 cups per serving.

Nutrition Facts : Calories 125 kcal

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