Anyway, I think it is the time of year for colds, with the seasonal changes and all. I really can’t complain, because it could be (a lot) worse.
There is one problem though. I really don’t like cooking when I’m feeling under the weather. Thankfully, my husband came through for me last night with this delicious chickpea quinoa soup.
This hot and hearty vegetarian soup is great for those times you need a bit of comfort. It is a meal in a bowl, with healthy chickpeas and quinoa for fibre and protein and veggies for vitamins and all that other good stuff. If you have some quinoa cooked ahead of time, it is super quick to prepare, but the tamari makes it seem as if you cooked it much longer.
Chickpea Quinoa Soup
- 1 Tbsp olive oil
- 1 medium onion, diced
- 2 carrots, sliced
- 2 stalks celery, diced
- 2 or more cloves garlic, minced
- 1 Roma tomato, diced
- 8 cups vegetable broth
- 3 Tbsp tomato paste
- 2 Tbsp tamari
- 1 15-oz can chickpeas
- 1 tsp each dried oregano and basil
- 2 cups cooked quinoa (or as much as you prefer)
- salt and pepper to taste
- fresh parsley
Heat olive oil in a large pot over medium to high heat.
Sauté onion until translucent.
Add carrots, celery and garlic and sauté until tender.
Add tomato and sauté briefly.
Add vegetable broth, tomato paste and tamari.
Bring to a boil and simmer for about 10 minutes, stirring occasionally.
Add chickpeas and dried herbs and simmer for another 10 minutes.
Add quinoa and salt and pepper.
Garnish with fresh parsley if desired. Serve.
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