ARCHIVE: Middle Eastern Spinach-Yogurt Soup with Chickpeas

Ready in 15 minutes. Serves 6 / Prep tip: This soup's thickness will vary depending on the brand of yogurt you use; adjust consistency with more buttermilk or plain milk. Serving tip: Whole-wheat pitas are the perfect accompaniment.

2 bunches spinach (about 1½ pounds)

1 clove garlic, minced or pressed

1 teaspoon finely grated onion

1 tablespoon fresh lemon juice

½ teaspoon sea salt

3 cups plain low-fat yogurt

2 cups low-fat (1 percent) buttermilk

2 tablespoons chopped fresh dill

1 15.5-ounce can chickpeas (garbanzos), rinsed and drained

  1. Place a colander in the sink. Fill a large bowl with ice water.
  2. Trim spinach stems and discard. Wash spinach leaves thoroughly. Heat a wide pot over medium-low heat. Add spinach to pot, along with any water clinging to leaves, and toss until wilted. Drain in colander, then quickly plunge into ice water. When cooled, quickly drain again and squeeze dry. Transfer to a food processor, along with garlic, onion, lemon juice, and salt. Pulse until spinach is finely chopped.
  3. Spoon yogurt into a medium serving bowl; whisk until smooth. Add spinach mixture, then gently stir in buttermilk and dill, followed by chickpeas. Soup may be served immediately or chilled for a few hours. Stir before serving.

PER SERVING: 199 cal, 13% fat cal, 3g fat, 1g sat fat, 11mg chol, 15g protein, 30g carb, 5g fiber, 508mg sodium

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