Spring Vegetables Recipe

Spinach, Chickpea and New Potato Soup

8 servings

Generous use of garlic, allspice and lemon gives this soup an aromatic richness with a Middle Eastern accent. I like it with new potatoes, but you can substitute just about any potato. Look for young, tender spinach leaves; their stems are tender and will cook quickly, and their flavor is generally more pleasant.

1 tablespoon extra-virgin olive oil

4 large cloves garlic, chopped (about 1/4 cup)

1/2 teaspoon ground allspice, or more to taste

6 cups chicken broth (may substitute low-sodium broth)

1 pound red or white new potatoes, peeled and cut into ( 1/2 - to 3/4 -inch) cubes

One 15.5-ounce can chickpeas, drained, or 1 1/2 cups cooked chickpeas

Salt

Freshly ground black pepper

6 ounces baby spinach, rinsed well, any tough stems removed

Juice of 1 lemon (3 to 4 tablespoons) (optional)

In a pot large enough to hold all the ingredients, heat the oil over medium-high heat. Add the garlic and cook, stirring just until it softens and releases its aroma, about 1 minute. Add the allspice and cook for 1 minute, then add the chicken broth. Heat until bubbles just start to appear around the edges. Add the potato, chickpeas and salt and pepper to taste. Bring the broth to a boil, then reduce the heat to medium so the boil is gentle. Cook until the potatoes are easily pierced with a fork, 10 to 15 minutes, depending on the variety and size of the cubes. Taste and adjust seasonings. Turn off the heat and add the spinach, which will cook in the heat of the broth. Add the lemon juice, if desired, and stir. Serve immediately.

Per serving: 166 calories, 7 g protein, 26 g carbohydrates, 4 g fat, 0 mg cholesterol, 0 g saturated fat, 758 mg sodium (122 mg if using low-sodium broth), 7 g dietary fiber

Recipes tested by Stephanie Witt Sedgwick; e-mail questions tofood@washpost.com