Chickpea Soup I Recipe

Ingredients
<br>- 2 tablespoons olive oil
<br>- 1 onion, chopped
<br>- 2 cloves garlic, minced
<br>- 2 cups peeled and chopped sweet potatoes
<br>- 3 cups chicken broth
<br>- 1 bay leaf
<br>- 1 teaspoon dried basil
<br>- 1/2 teaspoon dried thyme
<br>- 1/4 teaspoon paprika
<br>- 1 tomato, chopped
<br>- 1 (10 ounce) package frozen mixed vegetables
<br>- 1 (15 ounce) can garbanzo beans, drained
<br>- salt to taste
<br>- ground black pepper to taste
<br><p></p>Directions
<br>step 1: In a saucepan, warm oil over moderate heat. Add onion, garlic, and sweet potatoes; saute 5 minutes.
<br>step 2: Stir in broth, bay leaf, basil, thyme, and paprika. Salt and pepper to taste. Bring to a boil, and then reduce heat to medium low. Cover. Simmer until vegetables are tender but not mushy, about 15 minutes.
<br>step 3: Stir in tomato, green beans, and chickpeas. Simmer uncovered until tender, about 10 minutes more. Serve hot.
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Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups peeled and chopped sweet potatoes
- 3 cups chicken broth
- 1 bay leaf
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/4 teaspoon paprika
- 1 tomato, chopped
- 1 (10 ounce) package frozen mixed vegetables
- 1 (15 ounce) can garbanzo beans, drained
- salt to taste
- ground black pepper to taste

Directions
step 1: In a saucepan, warm oil over moderate heat. Add onion, garlic, and sweet potatoes; saute 5 minutes.
step 2: Stir in broth, bay leaf, basil, thyme, and paprika. Salt and pepper to taste. Bring to a boil, and then reduce heat to medium low. Cover. Simmer until vegetables are tender but not mushy, about 15 minutes.
step 3: Stir in tomato, green beans, and chickpeas. Simmer uncovered until tender, about 10 minutes more. Serve hot.

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