I love Chickpeas and always have. But I usually just sprinkle them on top of a salad. I thought they would be great in a soup, and I was not disappointed. Choose your own favorite vegetables to add, but this combination worked well for my taste.
Ingredients:
1/2 cup dry garbanzo beans (or for a faster version use one can of cooked garbanzo beans)
2 cups water approx
1/2 small white onion chopped
1/2 red pepper chopped
2 large carrots diced
6 cauliflower florets
6 broccoli floret
6 sliced mushrooms
1/2 cup dry pasta (I used Banza Chickpea Pasta Shells)
1 T Better Than Bouillon
1 tsp minced Garlic
S&P to taste
If you are starting with dry garbanzo beans (aka Chickpeas) get those started first in your pan covered with approx 2 inches of water. The beans will take approx 1.5 to 2 hrs to get nice and tender.
Once the beans start getting close to done, or if you are using canned cooked garbanzo beans, add the rest of the ingredients in the following order (I usually chop as I go):
bouillon, garlic, onion, red pepper, carrots, wait about 10 minutes then add mushrooms, cauliflower, and broccoli.. Cover and simmer for another 10 minutes. Add your pasta and cook according to your package directions. My favorite are the shell shaped, so the little chickpeas get caught in those little shells, yum! Add boiling water as needed to get to your desired consistency. Salt and pepper to taste, and Enjoy!
This makes 3 servings approx 300 calories ea.
Ingredients:
1/2 cup dry garbanzo beans (or for a faster version use one can of cooked garbanzo beans)
2 cups water approx
1/2 small white onion chopped
1/2 red pepper chopped
2 large carrots diced
6 cauliflower florets
6 broccoli floret
6 sliced mushrooms
1/2 cup dry pasta (I used Banza Chickpea Pasta Shells)
1 T Better Than Bouillon
1 tsp minced Garlic
S&P to taste
If you are starting with dry garbanzo beans (aka Chickpeas) get those started first in your pan covered with approx 2 inches of water. The beans will take approx 1.5 to 2 hrs to get nice and tender.
Once the beans start getting close to done, or if you are using canned cooked garbanzo beans, add the rest of the ingredients in the following order (I usually chop as I go):
bouillon, garlic, onion, red pepper, carrots, wait about 10 minutes then add mushrooms, cauliflower, and broccoli.. Cover and simmer for another 10 minutes. Add your pasta and cook according to your package directions. My favorite are the shell shaped, so the little chickpeas get caught in those little shells, yum! Add boiling water as needed to get to your desired consistency. Salt and pepper to taste, and Enjoy!
This makes 3 servings approx 300 calories ea.
