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    Hearty Tomato Chickpea Soup

    Source of Recipe

    Sunday_Dinner@yahoogroups.com

    About 2 cups chicken broth, vegetable broth, or
    water, as needed
    2 to 3 Tbs extra virgin olive oil
    1 medium onion, chopped (about 1 1/2 to 2 cups)
    1 medium carrot, finely chopped (about 3/4 cup)
    1 stalk celery, finely chopped (about 1/2 cup)
    1 tbs cumin seed
    2 garlic cloves, peeled, or 2 tsp (or more to
    taste) prepared chopped garlic
    2 to 3 cups canned chickpeas, drained and rinsed
    1 can (28 ounces) diced tomatoes (3 cups diced
    tomatoes)
    Salt and freshly ground black pepper
    2 to 3 tbs coarsely chopped flat-leaf parsley
    or prepared pesto sauce
    Tabasco sauce (optional)

    In a small saucepan, heat the 2 cups broth or water over
    low heat, covered. In a large pot, heat the 2 to 3 tbs
    olive oil. Add the onion, carrot, and celery and cook
    over low heat, stirring, about 3 minutes. Add the cumin
    seeds and cook until fragrant, about 1 minute.

    Add the 2 garlic cloves, 2 to 3 cups chickpeas, and 3
    cups diced tomatoes and cover. Bring the soup to a boil.
    Lower the heat and simmer for 10 to 12 minutes, adding
    the hot broth or water to maintain a soup consistency.

 

 

 


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