Olive oil cooking spray
1 cup chopped onion
1 tsp. minced garlic
4 cups day-old bread cubes
4 cups vegetable broth
2 1/2 cups chopped, drained canned tomatoes
19-oz. can chickpeas, drained
10-oz. pkg. fresh spinach, stemmed and coarsely chopped
1/2 tsp. saffron
Salt and freshly ground black pepper to taste

Directions

1. Lightly coat bottom of large nonstick skillet with cooking spray and heat pan until hot. Add onion and garlic and cook, stirring often, until soft, about 5 minutes. Add bread cubes and cook, stirring occassionally, until golden brown. Remove from heat.
2. Pour broth into large pot and heat over medium heat. Put half the bread mixture and 1/2 cup tomatoes into food processor or blender and process until coarsely ground. Scrape mixture into pot with broth and repeat with remaining bread and an additional 1/2 cup tomatoes.
3. Add remaining tomatoes, chickpeas, spinach, saffron, salt and pepper to pot. Cook, stirring occasionally, until heated through, about 10 minutes. Serve warm.

Nutritional Information

Per serving:

Calories	177
Protein	9g
Total fat	3g
Carbs	31g
Cholesterol	mg
Sodium	115mg
Fiber	2g
Sugars	g

http://www.vegetariantimes.com/recipes/7500?section=119