Our blog has moved to a temporary url! Redirecting...

You should be automatically redirected. If not, visit and update your bookmarks.

Sunday, August 2, 2009

Chickpea and Tomato Soup

Impromptu soup for lunch:

Chickpea and Tomato Soup
  • 2 carrots, cut lengthwise and chopped
  • 1/2 onion, chopped
  • 2 celery stalks, chopped
  • 1 can chickpeas, drained and rinsed
  • 1 can low sodium diced tomatoes
  • around 4 cups water
  • 1/2 tsp cumin
  • black pepper
  • 3 Tbsp red wine vinegar
  1. Saute carrots, celery, and onion in about 2 Tbsp water for 5 minutes.
  2. Add remaining ingredients. Spices can be changed up for different effects, from (cinnamon, turmeric, cayenne, dash lemon juice) for a Moroccan stew to (oregano, parsley, bay leaf-remove before blending) for an Italian stew.
  3. Cover and simmer for about 45 minutes to 1 hour
  4. Blend a portion of the soup, return to pot and coarsely mash the rest.
I also decided to steam a bag of frozen spinach to have with it...thinking that we really had nothing to eat...then added a mashed up block of tofu...then realized we had some of the whole wheat low-carb wraps and diced tomato around for an unusual but filling accompaniment to the soup.

Sometimes things that sound weird and unappetizing turn out to be unexpectedly good.

Labels: , ,


Post a Comment

Subscribe to Post Comments [Atom]

<< Home