Garlicchickpeaandspinachsoup Recipes

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GARLIC, SPINACH, AND CHICKPEA SOUP

This exciting combination of ingredients is easy to make! Garbanzo beans, spinach, and potatoes are blended in a richly spiced, creamy vegetable broth base.

Provided by Dale Penny

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Spinach Soup Recipes

Time 45m

Yield 6

Number Of Ingredients 14



Garlic, Spinach, and Chickpea Soup image

Steps:

  • Heat olive oil in a large pot over medium heat, and stir in garlic and onion. Cook until tender. Season with cumin and coriander.
  • Mix vegetable stock and potatoes into the pot, and bring to a boil. Reduce heat, and simmer about 10 minutes. Stir in the garbanzo beans, and continue to cook until potatoes are tender.
  • In a small bowl, blend the heavy cream, tahini, and corn meal. Mix into the soup.
  • Stir spinach into the soup. Season with cayenne pepper and salt. Continue to cook until spinach is heated through.

Nutrition Facts : Calories 388.8 calories, Carbohydrate 39 g, Cholesterol 54.3 mg, Fat 23.5 g, Fiber 6.7 g, Protein 8.2 g, SaturatedFat 10.3 g, Sodium 440.6 mg, Sugar 2 g

2 tablespoons olive oil
4 cloves garlic, peeled and crushed
1 medium onion, coarsely chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
1 ⅓ quarts vegetable stock
3 medium potatoes, peeled and chopped
1 (15 ounce) can garbanzo beans, drained
1 cup heavy cream
2 tablespoons tahini
2 tablespoons corn meal
½ pound spinach, rinsed and chopped
ground cayenne pepper to taste
salt to taste

CHICKPEAS WITH SPINACH (GREEK)

Make and share this Chickpeas With Spinach (Greek) recipe from Food.com.

Provided by evelynathens

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10



Chickpeas With Spinach (Greek) image

Steps:

  • In a large saucepan, over medium heat, saute the onions and garlic in the olive oil until the onions are tender.
  • Add the chickpeas, tomatoes, pepper flakes (to suit your taste), and oregano,and paprika.
  • Cover and simmer for about 18 minutes, stirring occasionally.
  • Add spinach and cook about 7 minutes longer, or until spinach is cooked.
  • Add the lemon juice (I usually like to add the juice of about 1 1/2 lemons. Add the juice of 1 lemon, taste and adjust to your own, personal taste), salt and pepper.

2 medium onions, chopped
3 garlic cloves, minced
1 tablespoon olive oil
3 cups cooked chickpeas
1 1/2 cups chopped fresh tomatoes (or same amount, tinned)
red pepper flakes (to taste)
1 teaspoon paprika
1 teaspoon oregano
1 (10 ounce) package frozen spinach, chopped and defrosted
1 -2 lemon, juice of (to taste)

SPICY CHICKPEAS AND SPINACH

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Number Of Ingredients 0



Spicy Chickpeas and Spinach image

Steps:

  • Toss 2 cans chickpeas (drained, rinsed and dried), 2 tablespoons olive oil, 1 1/2 teaspoons paprika, 1/2 teaspoon chipotle chile powder and 1 teaspoon salt. Roast in a 400 degrees F oven until golden, 20 to 25 minutes. Toss with 4 cups baby spinach, 1 1/2 tablespoons olive oil and salt to taste. Serve with lemon wedges.

Nutrition Facts : Calories 287 calorie, Fat 14.5 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 1344 milligrams, Carbohydrate 30 grams, Fiber 8 grams, Protein 11 grams, Sugar 5 grams

PASTA WITH SPINACH AND CHICKPEAS

This is a home-style Italian favorite at my house. It is also very good with northern white beans instead of the chickpeas, and any sort of strand pasta works well. Serve with a leafy green salad and crusty Italian bread. If you like spicy food, stir in 1/2 to 1 teaspoon red pepper flakes towards the end.

Provided by KIMBICA

Categories     World Cuisine Recipes     European     Italian

Time 35m

Yield 4

Number Of Ingredients 11



Pasta with Spinach and Chickpeas image

Steps:

  • Bring a large pot of water with 2 teaspoons sea salt to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain, reserving 1/2 cup of the water.
  • Heat olive oil in a large skillet over medium heat. Cook and stir garlic in hot oil until fragrant, about 1 minute. Increase heat to medium-high and add spinach, tomatoes, and garbanzo beans; cook and stir until spinach begins to wilt, 1 to 2 minutes more.
  • Season spinach mixture with remaining teaspoon sea salt, marjoram, black pepper, and red pepper flakes. Reduce heat to low. Stir drained linguine with the spinach mixture to evenly coat. Add extra olive oil or reserved pasta water to achieve your preferred level of moisture in the dish. Top with Pecorino-Romano cheese.

Nutrition Facts : Calories 612.9 calories, Carbohydrate 104.3 g, Cholesterol 7.7 mg, Fat 12.1 g, Fiber 11.2 g, Protein 22.6 g, SaturatedFat 2.7 g, Sodium 1684.7 mg, Sugar 4 g

1 tablespoon sea salt, divided
1 (16 ounce) package linguine pasta
2 tablespoons extra-virgin olive oil, or more as desired
2 cloves garlic, minced
1 (10 ounce) bag baby spinach leaves, chopped
3 large tomatoes, seeded and diced
1 (15 ounce) can garbanzo beans (chickpeas), rinsed and drained
1 teaspoon chopped fresh marjoram, or more to taste
freshly ground black pepper to taste
½ teaspoon red pepper flakes, or more to taste
¼ cup freshly grated Pecorino-Romano cheese, or to taste

GARLIC SPINACH

All the green flavor you love with tasty garlicky goodness.

Provided by Danni

Categories     Side Dish     Vegetables     Greens

Time 15m

Yield 4

Number Of Ingredients 5



Garlic Spinach image

Steps:

  • Heat the butter in a skillet over medium heat. Stir in the garlic; cook and stir until the garlic is fragrant, about 2 minutes. Add the spinach a few handfuls at a time, stirring until wilted before adding more, about 5 minutes. Stir in the lemon juice, and season with garlic salt.

Nutrition Facts : Calories 65.5 calories, Carbohydrate 6.8 g, Cholesterol 7.6 mg, Fat 3.5 g, Fiber 3.2 g, Protein 4.4 g, SaturatedFat 1.9 g, Sodium 586.4 mg, Sugar 0.6 g

1 tablespoon unsalted butter
6 cloves garlic, thinly sliced
2 (10 ounce) bags fresh spinach
1 teaspoon garlic salt
½ lemon, juiced

SPINACH WITH CHICKPEAS AND FRIED EGGS

Provided by Bon Appétit Test Kitchen

Categories     Egg     Leafy Green     Vegetable     Brunch     Vegetarian     High Fiber     Dinner     Lunch     Spinach     Legume     Chickpea     Healthy     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 12



Spinach with Chickpeas and Fried Eggs image

Steps:

  • Heat 1 tablespoon oil in a large heavy pot over medium heat. When oil begins to shimmer, add 1 garlic clove. Stir until beginning to turn golden brown, 1-2 minutes. Add spinach to pot. Toss to coat; season with salt and pepper. Cook until spinach is wilted but still bright green, 2-3 minutes. Transfer to a medium bowl; set aside. Wipe out pot.
  • Heat 2 tablespoons oil in same pot over medium heat. When oil begins to shimmer, add onion and 3 garlic cloves. Cook, stirring often, until onion is softened, 3-4 minutes.
  • Add cumin and paprika; stir until cumin is toasted and fragrant, 1-2 minutes. Add chickpeas and tomatoes; stir to coat. Cook until tomatoes start to caramelize and chickpeas begin to brown, 8-10 minutes. Add 3 cups broth; bring to a simmer, scraping up any browned bits from bottom of pan. Reduce heat to medium; simmer, occasionally mashing some chickpeas with the back of a spoon or a potato masher, until sauce is thickened, 15-20 minutes. Fold in spinach; simmer for flavors to meld, adding more broth by 1/4-cupfuls if too thick, 8ñ10 minutes.
  • Pour oil into a large heavy skillet to a depth of 1/8" (about 1/4 cup). Heat until oil begins to shimmer. Crack 2 eggs into hot oil, spacing apart. Using a large spoon, carefully baste whites (not yolks) with oil until whites are set and edges are crunchy, lacy, and golden brown, 2-3 minutes (do not turn). Season eggs with salt and pepper. Transfer to a plate and repeat with remaining 2 eggs.
  • Spoon chickpea stew into bowls and top each with a fried egg.

3 tablespoons olive oil, divided, plus more
4 medium garlic cloves, thinly sliced, divided
8 cups spinach, coarsely chopped
Kosher salt, freshly ground pepper
1 cup chopped onion
1 teaspoon cumin seeds
1/4 teaspoon smoked paprika
2 15-ounce cans chickpeas, rinsed
5 canned whole tomatoes, crushed
3 cups (or more) vegetable broth
4 large eggs
Ingredient info: Smoked paprika is available at most supermarkets.

CHICKPEAS WITH BABY SPINACH

This is mostly a pantry dish, very quick to put together. You can serve it on its own, with couscous or pasta, or over a thick slice of toasted bread rubbed with garlic.

Provided by Martha Rose Shulman

Categories     dinner, easy, quick, weekday, main course

Time 30m

Yield Serves three

Number Of Ingredients 11



Chickpeas With Baby Spinach image

Steps:

  • Heat the olive oil in a large, heavy saucepan over medium heat and add the onion. Cook, stirring, until tender, about five minutes. Add the garlic, cumin, tomato paste and 1/2 teaspoon salt. Cook, stirring for one to two minutes, until fragrant and the tomato paste has turned a darker color. Add the chickpeas, the stock or water, and the cayenne, and bring to a simmer. Cover, reduce the heat, and simmer 10 minutes.
  • Stir in the spinach, a handful at a time, stirring until each addition of spinach wilts. Add salt to taste and simmer uncovered, stirring often, for five minutes. Add lots of freshly ground pepper, taste and adjust salt and cayenne, and serve.

Nutrition Facts : @context http, Calories 306, UnsaturatedFat 7 grams, Carbohydrate 43 grams, Fat 10 grams, Fiber 12 grams, Protein 15 grams, SaturatedFat 1 gram, Sodium 764 milligrams, Sugar 9 grams

1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 teaspoon cumin seeds, lightly toasted and ground
Salt, preferably kosher salt
Freshly ground black pepper, to taste
1 tablespoon tomato paste
1 (15-ounce) can chickpeas, drained and rinsed
1 cup chicken or vegetable stock, or water
Cayenne, to taste
1 (6-ounce) bag baby spinach

GARLIC, CHICKPEA & SPINACH SOUP

Make and share this Garlic, Chickpea & Spinach Soup recipe from Food.com.

Provided by Sackville

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14



Garlic, Chickpea & Spinach Soup image

Steps:

  • Heat the oil in a saucepan and cook the garlic and onions until soft and golden.
  • Stir in the cumin and coriander and cook for one minute.
  • Add the stock and potatoes.
  • Bring to a boil and simmer for 10 minutes.
  • Add chickpeas and simmer for another 5 minutes or until potatoes are tender.
  • Mix the cornflour, cream and tahini together.
  • Stir into the soup with the spinach.
  • Season with salt and pepper to taste.
  • Bring to the boil, stirring and simmering for another 2 minutes.
  • Sprinkle with cayenne pepper before serving.

Nutrition Facts : Calories 475, Fat 26.9, SaturatedFat 10.8, Cholesterol 54.4, Sodium 387, Carbohydrate 50.8, Fiber 9.3, Sugar 2.2, Protein 11.4

2 tablespoons olive oil
4 garlic cloves, crushed
1 onion, chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
5 cups vegetable stock
350 g potatoes, diced
1 (15 ounce) can chickpeas, drained and rinsed
1 tablespoon cornstarch
2/3 cup double cream
2 tablespoons light tahini
200 g spinach, shredded
cayenne pepper
salt and pepper, to taste

GARLIC, CHICKPEA AND SPINACH SOUP

Make and share this Garlic, Chickpea and Spinach Soup recipe from Food.com.

Provided by eatrealfood

Categories     Spinach

Time 28m

Yield 4 serving(s)

Number Of Ingredients 15



Garlic, Chickpea and Spinach Soup image

Steps:

  • Heat oil and sautee garlic and onion until soft and translucent.
  • Stir in the coriander and cumin powders and cook till aromatic.
  • Pour in stock and add chopped potatoes.
  • Bring to a boil and simmer 10 minutes, add chickpeas and simmer 5 more minutes.
  • Blend cornstarch with cream, tahini, cayenne pepper, salt and pepper as desired.
  • Stir into the soup along with the spinach.
  • Bring to a boil while stirring frequently and let simmer another 2 minutes.
  • Serve immediately.

2 tablespoons olive oil
6 garlic cloves, crushed
1 onion, chopped
2 teaspoons ground coriander
2 teaspoons ground cumin
5 cups vegetable stock
1/2 lb potato, peeled and finely chopped
1 (15 ounce) can chickpeas, drained
1 tablespoon cornstarch
2/3 cup heavy cream
2 tablespoons tahini
8 ounces spinach, shredded
1/4 teaspoon cayenne pepper
salt
fresh cracked pepper

TUNISIAN GARLIC AND CHICKPEA SOUP

An 8-hour soaking time is needed but if you enjoy something different this just may be it. Garlic and warm spices add so much to this substantial soup. From Ethnic Cuisine.

Provided by Julie Bs Hive

Categories     Beans

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 12



Tunisian Garlic and Chickpea Soup image

Steps:

  • Heat 4 tablespoons of the oil in a large heavy-bottom soup pan. Add garlic and cook for 2 minutes. Add the drained chickpeas, water, cumin and coriander. Bring to boiling, then reduce heat and simmer for 2 1/2 hours or until tender.
  • Meanwhile, heat remaining oil in a separate pan. Add the vegetables, cover and cook over medium heat, stirring frequently, for 20 minutes.
  • Stir the vegetable mixture into the chickpeas. Transfer half the soup to a food processor or blender and process until smooth. Return the purée to the pan, then add half the lemon juice. Taste and adjust lemon juice. Season with S&P. Heat through. Ladle into warm bowls and sprinkle with the chopped fresh cilantro and garnish with cilantro sprigs.

Nutrition Facts : Calories 516.8, Fat 29.5, SaturatedFat 4, Sodium 624.4, Carbohydrate 55.5, Fiber 11, Sugar 5.2, Protein 10.9

8 tablespoons olive oil
12 garlic cloves, very finely chopped
3 cups chickpeas (soaked overnight in cold water to cover and drained well)
2 1/2 quarts water
1 teaspoon cumin
1 teaspoon ground coriander
2 carrots, very finely chopped
2 onions, very finely chopped
6 celery ribs, very finely chopped
1 lemon, juice of
4 tablespoons chopped fresh cilantro, plus extra for garnish
salt and pepper

CREAMY CHICKPEA AND GARLIC SOUP

Last winter I was just trying to make a new soup to keep myself warm and I concocted this amazing recipe. It has a very creamy texture with a very rich garlic and corn flavor.

Provided by jwcrellin

Categories     Corn

Time 20m

Yield 15 serving(s)

Number Of Ingredients 11



Creamy Chickpea and Garlic Soup image

Steps:

  • Combine oil, chickpeas, garlic, onion, and corn in a large stock pot. Saute over medium high heat for 4-5 minutes.
  • Add half the chicken stock and bring to a simmer. Puree the chickpea mixture in a blender, food processor or use an immersion blender if you have one.
  • Once thoroughly pureed, add the remaining chicken stock and the milk along with all the seasonings. Salt to taste.
  • This soup can easily be thinned with more milk to feed more people.
  • After adding the milk, do not allow the soup to come to a boil or it will turn grey.

Nutrition Facts : Calories 156.8, Fat 5.3, SaturatedFat 1.6, Cholesterol 7.8, Sodium 301.7, Carbohydrate 21.1, Fiber 2.9, Sugar 4.4, Protein 7.1

2 tablespoons olive oil
3 cups chickpeas
1/4 cup garlic, minced
1 medium onion, chopped
1 cup frozen corn
6 cups chicken stock
3 cups whole milk
1 tablespoon curry powder
1 tablespoon black pepper
1 tablespoon white pepper
salt

ANDALUSIAN CHICKPEA AND SPINACH SOUP

A simple peasant soup that is often served with toasted or fried bread doused with vinegar, pine nuts, hard-boiled egg and parsley added at the end, this is a filling and comforting soup that is still suitable for a late spring/early summer meal.

Provided by Martha Rose Shulman

Categories     soups and stews, main course

Time 3h

Yield 6 servings

Number Of Ingredients 12



Andalusian Chickpea and Spinach Soup image

Steps:

  • Drain the chickpeas and combine with 1 quart fresh water in a large saucepan. Bring to a boil, reduce the heat, cover and simmer 1 hour. Add salt to taste and continue to simmer until tender, 30 minutes to an hour.
  • Heat the oil over medium heat in a heavy soup pot and add the onion. Cook, stirring, until tender, about 5 minutes. Add 2 of the garlic cloves and cook, stirring, until fragrant, about 30 seconds. Add the tomatoes, paprika and a generous pinch of salt and cook, stirring often, until the tomatoes cook down to a fragrant sauce, 10 to 15 minutes.
  • Add the chickpeas with their liquid, the potatoes, wine, more salt to taste, pepper, and 2 cups water. Bring to a boil, reduce the heat to low and cook until the potatoes are tender, about 30 minutes.
  • Stir in the remaining garlic, the saffron and the spinach and simmer another 5 minutes. Add freshly ground pepper, taste and adjust seasoning, and serve.

Nutrition Facts : @context http, Calories 274, UnsaturatedFat 5 grams, Carbohydrate 43 grams, Fat 7 grams, Fiber 9 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 665 milligrams, Sugar 7 grams

1 cup chickpeas, washed, picked over and soaked for 4 hours or overnight in 1 quart water
2 tablespoons extra virgin olive oil
1 medium onion, chopped
3 garlic cloves, minced
1 14-ounce can chopped tomatoes with juice, or 1 pound tomatoes, peeled, seeded and chopped
2 teaspoons sweet paprika
1 pound potatoes, peeled and diced
1/4 cup dry white wine
Salt to taste
Pinch of saffron
1 pound spinach , stemmed, washed thoroughly in 2 changes of water, and coarsely chopped
Freshly ground pepper

SPINACH WITH CHICKPEAS AND FRESH DILL

This is a Sephardic Passover recipe that is great as a side dish. It is flavorful and very refreshing.

Provided by Sara

Categories     Side Dish     Vegetables     Greens

Time 30m

Yield 6

Number Of Ingredients 7



Spinach with Chickpeas and Fresh Dill image

Steps:

  • In a large skillet, heat olive oil over medium heat. Add onion, and saute until soft. Add chickpeas, and toss to coat in oil.
  • Clean spinach well and cut away thick stems; add undrained spinach and dill to skillet, and cook until spinach is tender.
  • Stir in lemon juice, and season with salt and pepper to taste. Serve warm.

Nutrition Facts : Calories 141.9 calories, Carbohydrate 20.3 g, Fat 6 g, Fiber 7.3 g, Protein 6.6 g, SaturatedFat 0.8 g, Sodium 163.1 mg, Sugar 3 g

2 tablespoons olive oil
1 large onion, thinly sliced
1 ½ cups canned chickpeas, drained
1 pound spinach
½ cup minced fresh dill weed
2 lemons, juiced
salt and pepper to taste

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From carolinescooking.com


VEGAN GARLIC CHICKPEA SOUP - THE CLEVER MEAL
Heat the olive oil in a pot over medium heat, add the garlic and sauté for about 1 minute, or just until it's fragrant and smells good. Add the puréed chickpeas, the second can of drained chickpeas, the cubed potato, parprika, rosemary, thyme, chili flakes, and some freshly cracked pepper and give a good stir.
From theclevermeal.com


21+ MEDITERRANEAN CHICKPEA RECIPES THAT AREN'T HUMMUS
Soak the chickpeas. You can either soak them overnight or try the quick soaking method. To soak overnight, put the chickpeas in a large bowl and add plenty of water to cover the chickpeas by a good 3 inches. Set aside for 24 hours. For the quick soak method, put the chickpeas in a pot and add 6 cups of water.
From themediterraneandish.com


SPANISH CHICKPEA AND SPINACH STEW | OIL FREE - CLEAN FOOD DIRTY GIRL
Place the canned tomatoes (including the liquid), ½ cup (75 g) of the garbanzo beans, vegetable broth, and ginger in your blender and blend until smooth. Set aside for now. Heat a medium-sized pot over medium heat for 2 minutes. Add the carrot and onion and saute for 5 minutes, stirring occasionally.
From cleanfooddirtygirl.com


GARLIC & CHICKPEA SOUP RECIPE - THE CURRY GUY
When hot, add the spices and garlic cloves. You only want to lightly brown the garlic in the oil. Be careful not to burn it. About five minutes should do the job. Add the chopped onions and continue frying until the onions turn translucent and soft. Pour in the chickpeas and the stock and simmer for 30 minutes.
From greatcurryrecipes.net


CREAMY SPINACH CHICKPEA SOUP RECIPE | MYRECIPES
Directions. Instructions Checklist. Step 1. Heat 3 tbsp. oil in a medium pot over medium heat and add shallots. Cook, stirring occasionally, until softened and translucent, about 5 minutes. Add garlic and ginger and cook until aromatic, about 1 minute more. Advertisement. Step 2. Add chickpeas, broth, and salt.
From myrecipes.com


THE 21 BEST DISHES TO EAT IN THE PHILIPPINES - CULTURE TRIP
Adobo. It’s the Filipino dish everybody knows — the mighty adobo. It is made by stewing meat (usually chicken, pork, or a combination of both) in soy sauce and vinegar, adding peppercorns and bay leaves for that special flavour. Bonus leftovers tip: pull the meat from the bone and fry ’til crispy for some tasty adobo flakes.
From theculturetrip.com


CHICKPEA SOUP WITH CHICKEN AND SPINACH - THE COZY APRON
Add in the garlic, along with the cumin, coriander and pinch of cayenne pepper, and stir until aromatic, about 30 seconds to a minute; add in the tomato paste and stir to incorporate. Add in 1 of the cans of chickpeas (drained and rinsed), along with the chicken stock, and bring to the boil; reduce heat, cover, and simmer the soup for 20 ...
From thecozyapron.com


20 CHICKPEA SALAD RECIPES TO TRY ASAP | ALLRECIPES
Garlicky Quinoa and Garbanzo Bean Salad. View Recipe. This quinoa, broccoli, and chickpea salad works well as a side dish, but it's filling enough to serve as an entree. It comes together in less than half an hour. 21 Dinners That Start With a Can of Chickpeas.
From allrecipes.com


GARLIC CHICKPEAS AND SPINACH CURRY RECIPE - ARCHANA'S KITCHEN
Place a heavy bottom pan or kadhai on the heat, add the sliced onions and saute till they’re translucent. When they turn pale and aromatic, add tomatoes and saute till cooked down, but not mushy. Add all the dry spices except the garam masala. Toss in the spinach and toss again for 2-3 minutes. Next, add the boiled chickpeas with water, and ...
From archanaskitchen.com


INDIAN-SPICED CHICKEN WITH CHICKPEAS AND SPINACH
Instructions. Preheat oven to 325° F. with rack in lower 1/3 of oven. Pan chicken dry and season with salt and pepper. Heat 1 Tbsp. oil in an oven-safe pan (with a lid, such as a Dutch oven) on stove-top over medium-high heat. Brown chicken on both sides until golden and remove to …
From seasonsandsuppers.ca


6 REMEDIES FOR AN UPSET STOMACH FROM SPICY FOOD | LIVESTRONG.COM
4. Chewing Gum. A stick of the sugar-free stuff might help neutralize spicy food in the stomach. Though research is limited, findings in the November 2005 issue of the Journal of Dental Research showed that chewing sugar-free gum for 30 minutes after eating reduced heartburn in people who regularly experience acid reflux.
From livestrong.com


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