I love making soup. It’s an easy to make, filling, and inexpensive meal. And the variations are endless. I usually don’t follow a recipe for soup, but just take the ideas of the ingredients and then run with it. This is an exception. I tried this recipe and loved it so much that I don’t want to change a thing. Except that I switched from white rice as originally called for to whole grain. And since there are also chickpeas in the soup, you get a complete protein.
Add a salad and/or some fresh homemade bread, and you’ve got yourself a fantastic meal. Remember “The Soup That Eats Like A Meal”? Well, this one does. Only without the MSG and bad food combining.
The recipe was adapted from The Occasional Vegetarian by Karen Lee.
Middle-Eastern Chickpea Soup
1 cup chopped onion
1 Tbsp olive oil
1/2 c chopped carrots
1/2 c chopped celery
3 garlic cloves, minced
5 c vegetable stock or stock of your choice ( use my easy chicken broth, stored in frozen 1/2 cups)
2 tsp salt (I find this to be a little too much; try 1 tsp)
2 tsp cumin
1 tsp black pepper
1 bay leaf
1/3 c rice
1 16oz can chopped tomatoes
1 c cooked chickpeas
chopped fresh cilantro
grated parmesan cheese
- Saute onion in olive oil until softened, 3-4 minutes. Add the carrots and celery, and cook until soft, another 3-4 minutes. Add the garlic and saute until it begins to turn golden, 2-3 minutes.
- Add the stock and turn the heat to high. Bring the soup to a simmer, then add the salt, cumin, pepper, bay leaf, rice, and parsley.
- Add the can of crushed tomatoes.
- When the soup returns to a simmer, turn the heat to low. Cover and simmer for 30 minutes, stirring occasionally. Add the chickpeas and simmer an additional 30 minutes. Remove the bay leaf.
- Serve hot. Garnish with lemon wedges, cilantro, and a sprinkling of cheese.
It’s REALLY good. And very easy to make. And filling. And has unique flavors….Can you tell that I really like this soup?
Tell me what you think of it!