Chickpea Vegetable Soup

By ccavaletti

Ingredients

• 1 Tbsp olive oil
• 1 c chopped onion
• 1/2 c chopped green bell pepper
• 2 cloves garlic, minced
• 2 cans (about 14 oz each) chopped tomatoes
• 3 c water (I mixed in some vegetable broth, too)
• 2 c broccoli florets
• 1 can (about 15 oz) chickpeas, rinsed, drained and slightly mashed
• 1/2 c (3 oz) uncooked orzo or rosamarina pasta
• 1 whole bay leaf
• 1 Tbsp chopped fresh thyme or 1 tsp dried thyme
• 1 Tbsp chopped fresh rosemary or 1 tsp dried rosemary
• 1 Tbsp lime or lemon juice
• 1/2 tsp ground turmeric
• 1/4 tsp salt
• 1/4 tsp ground red pepper
• 1/4 c pumpkin seeds or sunflower kernels (optional, I didn't use them)

Details

Servings 4

Preparation

Step 1

Heat oil in large saucepan over medium heat.

Add onion, bell pepper and garlic; cook and stir 5 minutes or until vegetables are tender.

Add tomatoes, water, broccoli, chickpeas, orzo, bay leaf, thyme, rosemary, lime juice, turmeric, salt and ground red pepper.

Bring to a boil over high heat. Reduce heat to medium-low; cover and simmer 10 - 12 minutes or until orzo is tender.

Remove and discard bay leaf. Ladle soup into 4 serving bowls; sprinkle with pumpkin seeds.

I made this when the Mom Squad, Tracy, Antonette and all of the kids came over. It was a hit.

From a Diabetic cookbook.