Name: Chickpea Vegetable Soup
Cook time: 2 h
Total time: 2 h
Yield: 6
Ingredients: 2 tablespoons oil; 1 onion, diced; 4 cloves garlic, minced, or 4 cubes Gefen Frozen Crushed Garlic; 1 large carrot, diced; 1 stalk celery, diced; 1 potato, chopped into small pieces; 2 and 1/4 cups chickpeas (canned, such as Glicks, or prepared with one of the below methods); 12 ounces Tuscanini Crushed or diced tomatoes (if not available, use tomato paste with some water); 3 cups water; 1 to 2 tablespoons parsley (if possible, use fresh, cleaned); 1/2 teaspoon basil; 1/3 teaspoon oregano; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 tablespoon soup mix of your choice (optional); hot/chili pepper flakes, to taste; 1/2 cup quick-cooking vegetables such as frozen peas, green beans, squash, etc. (optional; skip for picky eaters)

Chickpea Vegetable Soup

Looking for a comforting meal? Try this. It comes together really quickly and is very versatile; just use whichever veggies
you have at home. It’s super creamy due to blending half of the cooked soup and then stirring it back into the pot, no thickeners necessary.

Its amazing seasonings and fresh flavors will have you craving more. You’ll want to repeat it on your dinner playlist throughout the winter

Ingredients

Chickpea Vegetable Soup

2 tablespoons oil
1 onion, diced
4 cloves garlic, minced, or 4 cubes Gefen Frozen Crushed Garlic
1 large carrot, diced
1 stalk celery, diced
1 potato, chopped into small pieces
2 and 1/4 cups chickpeas (canned, such as Glicks, or prepared with one of the below methods)
12 ounces Tuscanini Crushed or diced tomatoes (if not available, use tomato paste with some water)
3 cups water
1 to 2 tablespoons parsley (if possible, use fresh, cleaned)
1/2 teaspoon basil
1/3 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon soup mix of your choice (optional)
hot/chili pepper flakes, to taste
1/2 cup quick-cooking vegetables such as frozen peas, green beans, squash, etc. (optional; skip for picky eaters)

Directions

Sauté the onions, garlic, carrots, and celery in oil for about five minutes.
Add potatoes, chickpeas, canned tomatoes, water, and spices.
Simmer on medium heat for one hour. Add in the vegetables for the last 20 minutes.
Remove half the cooked soup, blend until smooth, and return to the pot.
Puree more for a thicker texture.

Notes:
The chickpeas in the recipe can be prepared in one of three ways (your choice).

Soak the beans for 8 hours:
Place chickpeas in a bowl of cold water before going to bed. Drain and rinse in the morning (3/4 cup raw chickpeas becomes about 2 and 1/4 cups once fully soaked).

Hot-soak method:
Place chickpeas in a large pot. Add 10 cups of water for every two cups of beans. Bring to a boil and allow to boil for two to three minutes. Shut the flame and let it stand for a minimum of four hours, then drain.

Fully pre-cooked:
Place the chickpeas in a large pot. Add six cups of water for every two cups of beans. Bring to a boil and allow to boil for two to three minutes. Let it stand for one hour. Drain, rinse with cold water, and cook again until the chickpeas are fully tender.

Make ahead:
This soup freezes very well. Defrost overnight in the fridge and reheat thoroughly over a flame

Chickpea Vegetable Soup

Bruchy Duschinsky

Whisk by Ami Magazine

Recipe Description:

Its amazing seasonings and fresh flavors will have you craving more. You’ll want to repeat it on your dinner playlist throughout the winter

Ingredients

Chickpea Vegetable Soup

2 tablespoons oil
1 onion, diced
4 cloves garlic, minced, or 4 cubes Gefen Frozen Crushed Garlic
1 large carrot, diced
1 stalk celery, diced
1 potato, chopped into small pieces
2 and 1/4 cups chickpeas (canned, such as Glicks, or prepared with one of the below methods)
12 ounces Tuscanini Crushed or diced tomatoes (if not available, use tomato paste with some water)
3 cups water
1 to 2 tablespoons parsley (if possible, use fresh, cleaned)
1/2 teaspoon basil
1/3 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon soup mix of your choice (optional)
hot/chili pepper flakes, to taste
1/2 cup quick-cooking vegetables such as frozen peas, green beans, squash, etc. (optional; skip for picky eaters)

Directions

Step 1

Sauté the onions, garlic, carrots, and celery in oil for about five minutes.
Add potatoes, chickpeas, canned tomatoes, water, and spices.
Simmer on medium heat for one hour. Add in the vegetables for the last 20 minutes.
Remove half the cooked soup, blend until smooth, and return to the pot.
Puree more for a thicker texture.

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Chickpea Vegetable Soup

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Chickpea Vegetable Soup

Recipe Description:

Ingredients

Chickpea Vegetable Soup

Directions

Step 1