Tag Archive for 'chickpeas'

Chickpea, Tomato, Zucchini and Spelt Soup

I found this recipe on the ‘whole living’ website and was very excited about another soup recipe that is perfect for an easy weeknight dinner. The soup is packed with lots of goodness;  it’s got protein, whole grains, lot’s of vegetables and tastes great. Spelt grain is nutty and a nice change, but it could easily be substituted with brown rice or barley. If zucchinis are out of season, substitute with cauliflower, chard or kale or use more carrots.

Ingredients

Serves 4 (makes 6 cups)

  • 1 cup spelt
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 carrot, halved lengthwise and cut into 1/2-inch lengths
  • 1 celery stalk, diced
  • 1 zucchini, cut into 1/2 inch dice
  • 4 garlic cloves, chopped
  • Basil stalks, shopped
  • Coarse salt and ground pepper
  • 2 bay leaves
  • 2 teaspoons sweet paprika
  • 1 teaspoon ground cumin
  • 4 cups chicken broth
  • 1/2 cup red wine
  • 1 can (14 1/2 ounces) crushed tomatoes
  • 1 1/2 cups cooked chickpeas
  • 1/4 cup chopped basil
  • Salt and freshly ground pepper
  • Grated Parmesan cheese

Directions

  1. Place spelt in a medium bowl and cover with cold water. Let soak for 1 hour; drain.
  2. Bring 4 cups of water to boil. Add spelt and cook for 30 minutes or until spelt is tender, but still has a little bite to it.
  3. In a 5-quart Dutch oven or large soup pot, heat oil over medium. Add onion, carrot, celery, and garlic and cook for 5 minutes. Stir in zucchini, bay leaves, paprika, cumin and cook for another 5 minutes. Add broth, tomatoes and wine. Bring to a boil, reduce to a simmer, and cook for 10 minutes.
  4. Add cooked spelt and chickpeas and warm through (5 min). Season with salt and pepper. Discard bay leaves. Sprinkle with chopped basil and serve with grated cheese.