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Quick and Hearty Chick Pea Soup

1/2 cup bulgur
6 cups bouillon
2 16-ounce cans chick peas
2 teaspoons oregano
1/4 teaspoon harissa, or hot pepper sauce to taste
1 10-ounce bag baby spinach leaves
Lemon slices or wedges for garnish

Bring the bulgur and bouillon to a boil. Add the chickpeas, oregano and harissa sauce. Return to boiling, reduce the heat and simmer until the bulgur is soft, 5-10 minutes. Puree with a hand blender to make a partly smooth, partly lumpy soup. Stir in the spinach leaves and serve with lemon wedges.

4-6 servings

June 8th, 2013
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About the Author: Gabe Mirkin, MD

Sports medicine doctor, fitness guru and long-time radio host Gabe Mirkin, M.D., brings you news and tips for your healthful lifestyle. A practicing physician for more than 50 years and a radio talk show host for 25 years, Dr. Mirkin is a graduate of Harvard University and Baylor University College of Medicine. He is board-certified in four specialties: Sports Medicine, Allergy and Immunology, Pediatrics and Pediatric Immunology. The Dr. Mirkin Show, his call-in show on fitness and health, was syndicated in more than 120 cities. Read More
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