Wednesday, February 27, 2013

Recipe: Chickpea Quinoa Soup

Sometimes you just don't feel like cooking. At all. Lately I've had that feeling. The feeling that hits around 6 o'clock and you wonder "what in the world will I make for dinner?!" Cue some grumbling and opening and shutting of the fridge over and over and you have me on any given weeknight.

This recipe came out of an evening where I wanted something warm, quick and delicious.

And boy does this soup deliver. Its warm, brothy, and wholesome. The protein in the quinoa and chickpeas makes this a great stand alone meal.

I  hope this soup brings you comfort like it did me on a busy night.

Chickpea Quinoa Soup
1 can chickpeas, drained or about 2 cups cooked
1 can diced tomatoes, drained
1/2 c uncooked quinoa
2 t sun dried tomato and garlic paste- you could also sub in 2 cloves of chopped garlic and 2 t of finely minced sun dried tomatoes
2 t Better than Bouillon vegetarian veggie base ( or 1 vegan bouillon cube1 t extra virgin olive oil
1 t creole seasoning
1 t crushed red pepper, or to taste
1 t parsley
Fresh ground pepper to taste

Heat a pot over medium heat, and add in the olive oil and chickpeas. Let sauté for a fee minutes until the chickpeas turn slightly golden brown. Add in the drained tomatoes, quinoa, and sun dried tomato paste to the pot and stir to combine. Add in 40 oz ( 5 cups) of water to the pot and the rest of the remaining ingredients. Cover and let cook over medium heat for 25 minutes, or until the quinoa is cooked all the way though. Enjoy!

xoxo, Brooke

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