I love soup, and I will eat it anytime of the year. This Spanish Chickpea Soup is very simple to make, yet provides a delicious high protein meal starter that that sticks to the ribs, provides lots of spices for antioxidants, and has an interesting lemony flavor.
Antioxidants are especially important to boost the immune system during the change of seasons.
What we eat does make a difference in the way we feel.. It's no surprise that so many ethnic favorites are so good for you.
I don't know why this is called Spanish soup, when the spices could just as well depict an Indian flavor.
Both cultures take advantage of the rich antioxidants that both cumin and turmeric provide.
You may notice the beautiful color of the soup. That is reflective of the yellow, rich bronze , and red of all the ingredients. You may have read that the more colors we eat , the healthier we will be. Spices add color and nutrients to all of our food. Ethnic food boasts a wide variety of spices. Enjoy this health giving soup.
Spanish Chickpea Soup
- 2 tablespoons of olive oil
- 1 onion, diced
- 2 stalks of celery, diced
- 2 cloves garlic, diced ****
- 1 teaspoon turmeric ***
- 1 teaspoon ground cumin ***
- 1 red pepper , diced
- 1 large potato diced
- 1 zucchini, diced
- 1/2 cup lemon juice
- 2 cups cooked chickpeas
- 2 cups chopped tomato
- 2 cups vegetable broth
- 6 cups water
- salt and pepper
Sautee first 3 ingredients in the olive oil for 5 minutes. . Add the spices and saute for another 3-4 minutes. Add tomatoes , red pepper, potato, zucchini, lemon juice & the cooked chickpeas and bring to the boil for a few minutes. Add broth and water and then cook covered on medium until vegetables are soft. Eat as is or use an immersion blender to puree.
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|sauteed vegetables with turmeric and cumin|
|stove top cooked chick peas|
|my herbs are growing...|
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