It is my ongoing quest to find and make delicious recipes that not only taste great but are great for the body. I also aim at doing so in the easiest way possible. Who needs to complicate things any more than necessary? I need to feed the kids, a lean machine of a hubby and myself who doesn’t bust her butt at the gym to let it all go at dinner!
I love this soup because its delicious, and oh so easy to make! It warms up well the next day and is super filling! A thing lacking from a lot of soups. My kids love it with the parmesan, and I can eat it either way. Just a little sprinkle of cheese is all thats needed. For the kids I sometimes warm some bread for dipping, its a solid meal that I feel good about serving. Pair with a salad for lean eating, and you are on your way!
30 oz can of chickpeas
4 cups of chicken stock
1 clove garlic, sliced
1 tablespoon olive oil
1 medium onion, small dice
1 rib celery, thin slice
a small can of diced tomatoes (i like to use a 398ml fire roasted diced tomatoes)
1/2 teaspoon salt
1/4 cup fresh parsley, chopped
sprinkle grated parmesan cheese (optional)
1. Place the chickpeas, chicken broth and garlic in a pot on the stove. Bring to a boil, reduce to low, and continue cooking for 20-30 minutes. Stir once in a while.
2. In the meantime, in a large skillet over medium-high heat, warm the olive oil. Add the celery and the onion and cook for 5 minutes or until soft. Next add the can of tomatoes with juices and the salt, and continue to cook for an additional 5 minutes.
3. Add the chopped parsley and the vegetable mixture into the soup. Cook for another 10-15 minutes to blend the flavours. Serve with a little parmesan cheese (if using).