Time: 30 minutes Yield: 4 servings (but I double this)
29 oz. can chickpeas, rinsed and drained
2 c. (packed) packaged, prewashed baby spinach; or thinly sliced regular spinach leaves
3 cups chicken broth or chicken bouillon
8 large cloves garlic (Yes! 8! Don’t skimp!)
1 1/2 tsp. dried oregano
1/4 tsp. dried rosemary
1. Place all of the ingredients, except for the spinach, in a 4 qt. pot, and bring to a boil over high heat. Reduce the heat to low, and simmer for 10 minutes, stirring occasionally.
2. Transfer the ingredients to a blender, and puree until smooth.
3. Return the puree to the pot and stir in the spinach. Cover, and cook over medium-low heat for 5-7 mins., or until the spinach is tender. Serve immediately.