chickpea soup

chickpea soup
  • 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



  1. In a saucepan, warm oil over moderate heat. Add onion, garlic, and sweet potatoes; saute 5 minutes.
  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.
  3. Stir in tomato, green beans, and chickpeas. Simmer uncovered until tender, about 10 minutes more. Serve hot.

04/04/2017
chickpea soup, Vegetable Soup recipe PT10M PT2H 6 435 calories
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