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Parve
Easy
6 Servings
Allergens 
No Allergens specified
2 Hours, 30 Minutes
Diets
The chickpeas add extra flavor and protein to this delicious, hearty soup!
2 tablespoons oil, such as Gefen Canola Oil
1 onion, cubed
2 cloves fresh garlic
6 stalks celery
3 green squash
1 24 ounce pack Beleaves Frozen Broccoli
1 tablespoon Lipton Onion Soup Mix
1/2 teaspoon onion powder
salt, to taste
pepper, to taste
1 can Glicks Chickpeas, drained and dried
1 teaspoon smoked paprika
1 teaspoon garlic powder
2 tablespoons Gefen Olive Oil
1/2 teaspoon salt
1/2 teaspoon onion powder
sprinkle of red pepper flakes
Heat the oil in a pot and sauté the onions for 15 minutes.
Add the garlic and stir.
Add the remaining vegetables and sauté for a few more minutes.
Cover the vegetables with water and add the spices.
Cook for two hours, then blend until smooth and creamy.
Preheat the oven to 400 degrees Fahrenheit.
In a bowl, combine the dried chickpeas with the remaining ingredients and mix well.
Pour the mixture onto a lined baking sheet and bake for 25 minutes, or until golden.
This recipe originally appeared in Balebusta. See more at https://balebusta.nyc/
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