Saturday, February 2, 2008

Tomato, Red Pepper and Chickpea Soup

This is a fabulous recipe courtesy of a friend, fabulous because it was really delicious and so easy to make. I usually stay away from most soups because of their lack of protein, but the chickpeas in this one make it really nutritious (it contains almost every food group, if you have bread with it - which we did). It also gave me an opportunity to use the hand-held blender that Allison gave me for Christmas 2006, and now I'm hooked - bring on more soup recipes!

Jar of cooked red peppers (use one or two peppers from it)
1 onion x 1
2 cloves Garlic
19 oz. can of chickpeas
28 oz can of crushed tomatoes
4 cups of vegetable stock
Heaping 1 tsp. cumin
Salt and pepper
Fat free sour cream (optional)

* Fry onion
* Add heaped teaspoon of cumin
* Add chickpeas, stock, canned tomatoes and peppers, S/P
* Cook for 10 minutes or 1 hr - depends on how long you have
* Get immersion blender (or regular blender) and blend ingredients until smooth 
* Add a dollup of sour cream to the top before serving

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