Creamy Zucchini Chickpea Soup with Spinach
Ingredients
- 1 tablespoon olive oil
- 1 large onion, sliced (2 cups)
- 2 medium zucchini (1 pound), cut into 3/4-inch chunks (3 cups)
- 3 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 bay leaf
- 2 ¾ cups low-sodium chicken or vegetable broth
- 1 (15 ounce) can no-salt-added chickpeas, rinsed
- 6 cups baby spinach
- 2 tablespoons lemon juice
- 1 tablespoon tahini
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- 6 tablespoons low-fat plain yogurt
- 1 tablespoon chopped fresh herbs, such as parsley and/or chives, for garnish
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