Angela's Chickpea Soup
Recipe by: Angela
Tonight I made a Chick Pea soup and it was so yummy I feel compelled to share it. One warning, the biggest problem with my recipes in general is that I don't exactly measure things out most of the time, so if I DO make something good, I couldn't replicate it if my life depended on it. But this time I did pay attention except I didn't measure the water
out... so you will have to eyeball that.
2 onions chopped
1 celery rib chopped
2 large carrots chopped
veggie bouillon (I used the stuff in the jar, but you can use cubes; if you use the liquid veggie broth, then reduce the amount of water)
20 oz can chick peas (drained and rinsed)
14.5 oz can diced tomatoes (don't drain)
½ cup dried lentils (I used black lentils, but I bet you can also use green or red lentils)
1 tablespoon white sugar
½ teaspoon turmeric
1 heaping tablespoon dried parsley
Use Stock Pot for this recipe.
Saute onion and celery in water until soft.
Add all other ingredients and cover with water to about 1-2 inches above all the ingredients in the pot.
Cook until carrots and lentils are soft (about 30 min for me)
When carrots are soft, use hand held immersion blender and blend about ¾ of this soup. leaving a few veggie pieces so it is not a puree. If you don't have an immersion blender, carefully transfer some of the soup to your blender, blend, and return to pot. BE CAREFUL if you do this so you don't seriously burn yourself!!
Serve over brown rice. This is a thick, hearty soup.
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