Monday, March 30, 2009

Tomato and Chickpea Soup

I came across this recipe for Tomato Chickpea Soup yesterday when I was looking for something quick, tasty and healthy for lunch. All the recipes from Simple Daily Recipes that I've tried have been keepers. (Have I mentioned lately how Jill's recipe for Oven-Fried Bacon has changed my life?) This soup was no exception. Easy to make with ingredients from the pantry, healthy and delicious. Definitely a keeper.

Tomato and Chickpea Soup
Recipe from Simple Daily Recipes

1 small onion, finely chopped
1 garlic clove, minced
1 (14 oz) can cooked chickpeas or 1 1/2 cups home cooked chickpeas
3 cups water or vegetable broth
1 cup cooked rice
1 can (14oz) diced tomatoes with juice
2 to 3 tablespoons tomato paste
1 1/2 teaspoon dried parsley
2 to 3 tablespoons fresh cilantro, chopped
salt and fresh ground pepper

In a large pot over medium heat, cook onion until soften. Add garlic, chickpeas, water, cooked rice, tomatoes, paste, and dried parsley. Bring to a boil then reduce heat to simmer for 30 minutes, stirring occasionally.

Add in chopped cilantro, season with salt & fresh pepper to taste. Remove from heat, let stand for about 7 to 10 minutes to blend the flavors. Soup will thicken up, too

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