Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

And the calorie total on this one was 174, and only 1.6 g fat. (The
sherbet, by the way, was 130 calories and 2 g fat, so we were very
pleased with ourselves.)

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