Tasty Chickpea and Tomato Soup
 

Serves: 4

Preparation Time: 35 minutes

Ingredients

  • 2 - small carrots, diced
  • 1 - medium onion, finely diced
  • 1 - celery stalk, diced
  • 1 (28 oz) can - diced tomatoes, no salt
  • 1 1/2 cups - cooked chick peas OR 1 (15 oz) can no-salt-added or low-sodium, rinsed and drained
  • 3 cups - water
  • 1 cup - acorn or butternut squash, peeled and diced
  • 1 cup - cooked lentils OR canned no-salt-added or low sodium, rinsed and drained
  • 1/2 cup - currants
  • 4 tablespoons - no-salt seasoning
  • 2 teaspoons - chopped fresh parsley
  • 2 teaspoons - chopped fresh cilantro
  • 1 teaspoon - low-sodium soy sauce
  • 1/2 teaspoon - ground cumin
  • 1/2 teaspoon - paprika
  • 1/4 teaspoon - cinnamon
  • 7 ounces (1 bag) - organic baby spinach OR 1 bunch kale, de-stemmed and chopped
  • 1/2 teaspoon each - chopped fresh parsley and cilantro, for garnish

Preparation

  • Place all ingredients, except spinach or kale, and herbs for garnish, in a crock pot.
  • Cook on high for 4 hours.
  • Add the spinach or kale to wilt during the last 1/2 hour.
  • Stir when done and garnish with parsley and cilantro.

    If you'd prefer, this may be done on the stove by placing all ingredients, except for spinach or kale, and the herbs for garnish, in a soup pot and simmering, covered, for 30 minutes. Stir in spinach or kale during the last 5 minutes to wilt.

    Note: If you would like the kale to be softer, add it along with rest of ingredients.

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