Try making this Moroccan-Style Chickpea soup.  This soup is packed with chickpeas that will easily make you feel full so you’ll eat less.  Add a refreshing burst of flavor by putting fresh lemon and cilantro and make this into a meal by serving with fresh-baked pita bread.

Ingredients:

3 cups low-sodium chicken or veggie broth, 2 cans chickpeas (rinsed and drained), 1 can diced tomatoes, 1/4 teaspoon saffron threads, salt and pepper, 2 tablespoons unsalted butter, 1 diced medium onion, 4 minced garlic cloves, 1/2 teaspoon ground ginger, 1/2 teaspoon ground cumin, 2 tablespoons chopped cilantro, 5 or 6 ounces spinach (cooked), lemon wedges

Procedure:

1.  Combine broth, chickpeas, tomatoes, saffron and ½ teaspoon salt in a large pot.  Cover pot and bring to a boil.  Once boiling, turn off heat and set aside.

2.  In a large saucepan, melt butter over medium-high heat.  Add the onions and salt and cook for about 5 minutes until onions are translucent.  Add the ginger, garlic and cumin and cook for another 30 to 60 seconds.

3.  Pour in chickpea broth mixture into the saucepan and simmer uncovered for 10 minutes.

4.  Turn off the heat and stir in cilantro and spinach.  Adjust the taste by seasoning with salt and pepper.  Pour soup into bowls and serve with lemon wedges.