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Friday, September 9, 2016

Chilled Yogurt Soup With Spinach and Chickpeas





Martha Rose Shulman  
 Yield Serves four 

I don’t know if you can call a cold soup comforting, but that’s the word that this soup brings to my mind.
Featured in: Chilled Summer Soups.

Ingredients
1 bunch spinach, stemmed and washed, or 12 ounces baby spinach
1 to 2 large garlic cloves (to taste)
 Salt to taste
3 cups plain yogurt
1 cup cold water
1 teaspoon cumin seeds, lightly toasted and coarsely ground
1 can chickpeas, drained and rinsed
 Freshly ground pepper
 Finely chopped dill or parsley for garnish
 Optional: 1 to 2 tablespoons extra virgin olive oil
 Juice of 1/2 lemon

Preparation
1. Steam the spinach until just wilted, about two minutes. Rinse with cold water, squeeze out excess water and chop. Set aside.
2. In a mortar and pestle, combine the garlic and a generous pinch of salt; mash to a paste. Stir into the yogurt. Add the water, and stir together. Add the cumin seeds, and stir in the spinach and chickpeas. Season to taste with salt and pepper. Chill several hours. If desired, add the lemon juice. Garnish each serving with chopped fresh dill or parsley and an optional drizzle of olive oil.


Advance preparation: You can make this soup up to a day ahead of serving, but the bright color of the spinach will fade. It’ll still taste great.

Nutritional information per serving (four servings)
222 calories; 2 grams saturated fat; 1 gram polyunsaturated fat; 1 gram monounsaturated fat; 11 milligrams cholesterol; 30 grams carbohydrates; 5 grams dietary fiber; 455 milligrams sodium (does not include salt to taste); 17 grams protein

http://cooking.nytimes.com/recipes/1013749-chilled-yogurt-soup-with-spinach-and-chickpeas


 

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