Chickpea-Vegetable Soup
Recipe Created by Ruth Paget
This
soup is really not hummus soup, because of the vegetables and tomato paste that
I add to it. It is full of iron and
Vitamin C. I jokingly tell my family
that my cheeks are rosy from eating peppers.
You
will need a crockpot and an immersion blender to make this soup.
Serves
4
Ingredients:
-1
cup dry chickpeas (garbanzo beans)
-8
cups water to soak beans overnight
-8
cups water to cook beans + more water as needed
-1
tablespoon olive oil
-1
large peeled and chopped onion
-1
teaspoon dry garlic
-3
seeded and chopped sweet peppers (red, yellow, and green)
-1
tablespoon tomato paste
-1
(32-ounce) container chicken broth
Steps:
1-Soak
dry chickpeas overnight in 8 cups water.
Drain and rinse chickpeas the next day and set aside.
2-Sauté
onions, garlic, and peppers for 10 minutes in a soup pot.
3-Add
chickpeas, water, chicken stock, and tomato paste to the onion-peppers mixture. Bring soup to a boil and let boil for 1 hour
or until chickpeas are soft.
4-Remove
soup from heat and let boil. Insert an
immersion blender and purée the soup till it is smooth.
Serve
with your favorite toast.
By
Ruth Paget, author of Eating Soup with Chopsticks and Marrying France
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| Ruth Paget Selfie |
