Saturday, June 5, 2010
Smoky Chickpea Soup
Here's what I fixed for lunch. The recipe was adapted from Mary McDougall's White Bean Soup recipe in the McDougall Quick & Easy Cookbook. I substituted ingredients I had on hand, and it was very tasty and filling! I think you could sub just about any kind of broth, beans, and veggies, and it would be just as good.
1 bunch green onions, sliced
1 carrot, chopped
2 cups Imagine No-Chicken Broth
1 can chickpeas, drained and rinsed
1 bay leaf
1/2 tsp sage
1/2 tsp oregano
generous dash of liquid smoke
1 cup water
1 cup shell pasta (or other pasta)
Saute the green onions and carrots in a little broth in a medium-size saucepan until soft. Add the remaining ingredients except for the pasta, and bring to a boil. Add pasta (and additional water, if necessary) and simmer, covered, 15 minutes. Remove the bay leaf before serving.