chickpea tomato soup
yield: serves about 4 total time: 6 hours
ingredients:
1 tsp olive oil
1/2 cup chopped onion
1/2 cup diced carrots
1/2 cup diced celery
2 garlic cloves, minced
2 (15 oz) cans chickpeas, rinsed and drained
1 (28 oz) can crushed tomatoes or 2 tbs of tomato paste & some water
3 cups chicken broth (or vegetable)
2 tsp dried rosemary
fresh black pepper
2 cups fresh baby spinach
1/4 cup shredded parmesan cheese, plus extra optional for garnish
directions:
1.Heat oil in a large nonstick pan over medium heat. Add the carrots, celery, onion, garlic and saute until they are soft, about 6 to 8 minutes. Put it all into the crock pot along with the broth, tomatoes, chickpeas, parmesan cheese, rosemary and pepper. Cook on low for 6 hours.
2. When done add the spinach (i used chopped frozen). Season to taste with salt and black pepper. Serve the soup into bowls and top with extra parmesan cheese if desired.
I then served it with some bread with avocado :)
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