Wednesday, March 28, 2012

Meganr’s Italian Chickpea Soup

The nutrition facts for this simple and delicious soup can be found at Calorie Count!

Italian Chickpea Soup


1 tbsp olive oil
1 onion, chopped
4 cups vegetable broth
3 cloves garlic
1 bay leaf
1 tsp dried thyme
½ tsp dried oregano
1/4 tsp cayenne
3 cups garbanzo beans
1 large sweet potato, diced small
1 stalk celery
1 tbsp mustard
1/2 cup parsley, chopped
Black pepper to taste


Heat oil in a heavy stockpot and sauté the onion for 5 minutes.

Add broth, garlic, bay leaf, thyme, oregano, cayenne and bring to a boil in the stockpot over medium heat. Simmer 5 minutes.

Add chickpeas, sweet potatoes, celery and mustard and simmer 20 minutes more or until vegetables are very soft.

Mash vegetables and chickpeas to a chunky puree with potato masher or spoon. (Chickpeas will remain mostly whole.)

Stir in parsley, and season with pepper.

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