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Chickpea and Spinach Soup

1 lg Onion, chopped
4 Cloves of garlic, minced
1 c Skim milk
16 oz Can chick peas, drained and rinsed
4 c To 5 c fresh spinach, rinsed, dried, and shredded
1/8 ts Cardamom
1/8 ts Nutmeg
1 ts Curry powder
Salt and pepper to taste


Saute the onion and garlic over low heat, covered, until the onion is translucent.

Add the milk and raise heat to medium, and cook until a boil is just reached, stirring constantly. Add the chick peas, spinach, and spices, and continue to cook and stir. When spinach is completely wilted, remove a cup and a half of the soup to a blender and puree. Return the puree to the soup, stir well, and serve hot. Makes 4 servings.


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