Wednesday, November 9, 2011

Chickpea and Potato Soup

Chickpea and Potato Soup

Ingredients (use vegan versions (

    1 (15 ounce) can chickpeas, rinsed and drained
    2 medium russet potatoes, chopped to 1/2" cubes
    4 cups water  (maybe 6?- also can use veg broth instead of bouillon cub)
    1 vegetarian bouillon cube (I like Knorr)
    3 cloves garlic
    olive oil   
    2 medium carrots, chopped to 1/4" cubes
    small handful (1/4 cup) mixed greens
    salt and pepper, to taste


1. Preheat oven to 350 degrees F. Place chickpeas and potatoes in 4-qt. soup pot with water. Add bouillon cube.  Coat garlic with olive oil and roast in oven until softened, about 10 minutes.

2. Boil chickpeas and potatoes for 20-30 minutes, until potatoes are tender. Squeeze softened garlic into pot.  Add carrots to soup.

3. Continue simmering for another 20 minutes.  Add greens during the last ten minutes of cooking, along with salt and pepper, to taste.  Enjoy!

Serves: 4, Preparation time: 1 hour

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