Chickpea Soup II

Chickpea Soup II

15

"This recipe is very fast and easy to make. It is especially nice to have on cold winter days and never lasts long in my house! It is so versatile you can add almost anything to it, such as pasta twists, chopped escarole, chopped spinach, broccoli, carrots, etc."

Ingredients

{{adjustedServings}} servings 193 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 193 kcal
  • 10%
  • Fat:
  • 8 g
  • 12%
  • Carbs:
  • 26.8g
  • 9%
  • Protein:
  • 6.2 g
  • 12%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 763 mg
  • 31%

Based on a 2,000 calorie diet

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Directions

  1. In a large saucepan over medium heat, combine the olive oil, onion, garlic, bell pepper, mushrooms, oregano, parsley, basil and red pepper flakes. Saute for about 5 minutes, or until onions are tender. Add the tomato sauce, chickpeas and water. Reduce heat to low, cover and simmer for 30 minutes.
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Reviews

15
  1. 18 Ratings

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I was disappointed in this recipe the first time I prepared it. Last night I made it for the second time, and it turned out wonderfully! I added some salt to the recipe, extra mushrooms, some di...

I did as the previous reviewer suggested and added the following: Lots of extra virgin olive oil, about 1 pound of mushrooms, lots of garlic, 1 tablespoon Italian seasoning, salt, 2 8 oz. cans ...

Not as flavorful and good as I hoped it would be.