Chilled Yogurt Soup With Spinach and Chickpeas

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

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

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    285 calories; 9 grams fat; 4 grams saturated fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 37 grams carbohydrates; 8 grams dietary fiber; 13 grams sugars; 16 grams protein; 23 milligrams cholesterol; 417 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Serves four

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.