Chickpea and Garlic Soup
Try this Chickpea and Garlic Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 1
lunch
soup
winter
comforting
lunch
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 tb olive oil
- 1 pn red pepper flakes
- 1 lg garlic clove; minced, (i
- 1/2 sm red bell pepper; finely
- 3/4 c tomato juice; (i used v-8)
- 1 cn (15-1/2-16 oz) chickpeas;
- salt to taste; (i omitted)
- 1 sm rib celery; finely chopped
- 1 1/2 c broth
- Carbohydrate 1.2119175 g
- Cholesterol 0 mg
- Fat 4.2453075 g
- Fiber 0.0612000017166138 g
- Protein 1.0392225 g
- Saturated Fat 0.67941 g
- Serving Size 1 1 Serving (365g)
- Sodium 1131.63 mg
- Sugar 1.15071749828339 g
- Trans Fat 0.134047500000001 g
- Calories 45 calories
Heat oil in medium saucepan. Add garlic and pepper flakes. Cook gently, stirring until garlic is fragrant, 2 minutes. Add celery and bell pepper; cok and stir until vegetables begin to soften, 3 minutes. Add drained chickpeas, broth and tomato juice. Cover and heat to a boil. Reduce heat to low; simmer gently until vegetables are soft, 10 minutes. Transfer to a blender and puree; add salt to taste. Serve hot. Makes 4 small or 2 large servings. Note: simmer longer if using a hand blender. Posted to EAT-L Digest by Cheryl Mainard <cmainard@ARTIC.EDU> on Dec 11, 1997
