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Prep Time:1 hrTotal Time:1 hrServings:8Yield:8 servingsJump to Nutrition Facts
Prep Time:1 hrTotal Time:1 hrServings:8Yield:8 servings
Prep Time:1 hr
Prep Time:
1 hr
Total Time:1 hr
Total Time:
Servings:8
Servings:
8
Yield:8 servings
Yield:
8 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1(15 ounce) canchickpeas, rinsed4tablespoonsolive oil, divided½teaspoongarlic powder½teaspoononion powder2poundsleeks, white and light green parts only, halved lengthwise, sliced 1/2-inch thick, and washed thoroughly3clovesgarlic, minced1tablespoonminced fresh rosemary, plus more for garnish, or 1 teaspoon dried2 ½cupsunsalted chicken or vegetable broth2 ½cupswater1bay leaf1poundrusset potatoes, peeled and diced1poundkohlrabi, peeled and diced1tablespooncider vinegar1teaspoonsaltGround pepper to taste
Cook Mode(Keep screen awake)
Ingredients
1(15 ounce) canchickpeas, rinsed
4tablespoonsolive oil, divided
½teaspoongarlic powder
½teaspoononion powder
2poundsleeks, white and light green parts only, halved lengthwise, sliced 1/2-inch thick, and washed thoroughly
3clovesgarlic, minced
1tablespoonminced fresh rosemary, plus more for garnish, or 1 teaspoon dried
2 ½cupsunsalted chicken or vegetable broth
2 ½cupswater
1bay leaf
1poundrusset potatoes, peeled and diced
1poundkohlrabi, peeled and diced
1tablespooncider vinegar
1teaspoonsalt
Ground pepper to taste
DirectionsPreheat oven to 350 degrees F.Pat chickpeas dry with a kitchen towel, then place on a rimmed baking sheet. Bake, stirring occasionally, until crisp all the way through, 45 to 50 minutes. Transfer to a bowl and toss with 1 tablespoon oil, garlic powder and onion powder. Set aside.Meanwhile, heat 2 tablespoons oil in a large pot over medium heat. Add leeks; cover and cook until softened, about 15 minutes.Stir in garlic and rosemary and cook until fragrant, 1 minute. Add broth, water, bay leaf, potatoes and kohlrabi. Bring to a boil. Reduce heat to low, cover and simmer until the potatoes and kohlrabi are fork-tender, 15 to 20 minutes. Remove from heat.Discard the bay leaf and let the soup cool slightly. Add the remaining 1 tablespoon oil, vinegar and salt and stir to combine. Transfer the soup to a blender in batches and puree each batch until smooth. (Use caution when blending hot liquids.)Season with pepper.Top each serving with 2 tablespoons of the crispy chickpeas. Garnish with fresh rosemary, if desired.Originally appeared: Diabetic Living Magazine, Fall 2018
Directions
Preheat oven to 350 degrees F.Pat chickpeas dry with a kitchen towel, then place on a rimmed baking sheet. Bake, stirring occasionally, until crisp all the way through, 45 to 50 minutes. Transfer to a bowl and toss with 1 tablespoon oil, garlic powder and onion powder. Set aside.Meanwhile, heat 2 tablespoons oil in a large pot over medium heat. Add leeks; cover and cook until softened, about 15 minutes.Stir in garlic and rosemary and cook until fragrant, 1 minute. Add broth, water, bay leaf, potatoes and kohlrabi. Bring to a boil. Reduce heat to low, cover and simmer until the potatoes and kohlrabi are fork-tender, 15 to 20 minutes. Remove from heat.Discard the bay leaf and let the soup cool slightly. Add the remaining 1 tablespoon oil, vinegar and salt and stir to combine. Transfer the soup to a blender in batches and puree each batch until smooth. (Use caution when blending hot liquids.)Season with pepper.Top each serving with 2 tablespoons of the crispy chickpeas. Garnish with fresh rosemary, if desired.
Preheat oven to 350 degrees F.
Pat chickpeas dry with a kitchen towel, then place on a rimmed baking sheet. Bake, stirring occasionally, until crisp all the way through, 45 to 50 minutes. Transfer to a bowl and toss with 1 tablespoon oil, garlic powder and onion powder. Set aside.
Meanwhile, heat 2 tablespoons oil in a large pot over medium heat. Add leeks; cover and cook until softened, about 15 minutes.
Stir in garlic and rosemary and cook until fragrant, 1 minute. Add broth, water, bay leaf, potatoes and kohlrabi. Bring to a boil. Reduce heat to low, cover and simmer until the potatoes and kohlrabi are fork-tender, 15 to 20 minutes. Remove from heat.
Discard the bay leaf and let the soup cool slightly. Add the remaining 1 tablespoon oil, vinegar and salt and stir to combine. Transfer the soup to a blender in batches and puree each batch until smooth. (Use caution when blending hot liquids.)
Season with pepper.
Top each serving with 2 tablespoons of the crispy chickpeas. Garnish with fresh rosemary, if desired.
Originally appeared: Diabetic Living Magazine, Fall 2018
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Nutrition Facts(per serving)225Calories8gFat32gCarbs7gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
