Chickpea and Red Pepper Soup with Quinoa
Chickpea and Red Pepper Soup
Chickpea soup generally fits with a variety of eating plans with very simple modifications. This one will work with your Healthy Heart plan, First Line Therapy (FLT) as well as for vegans and vegetarians. Take a look at the ingredients in this chickpea soup and see if it will work for you within the plan you are following.
Serves: 4
Total Prep Time: 25 minutes
Chickpea and Red Pepper Soup with Quinoa
INGREDIENTS
- ½ c. quinoa
- 2 tbsp. olive oil
- 1 medium onion
- 1 carrot
- 2 stalk celery
- 3 clove garlic
- 1 tbsp. smoked paprika
- kosher salt
- Pepper
- 1 yellow pepper
- 1 red pepper
- 2 can low-sodium chickpeas
- 2 c. low-sodium vegetable broth
- 2 tbsp. red wine vinegar
- chopped fresh parsley
DIRECTIONS
- Cook the quinoa according to package directions.
- Meanwhile, heat the oil in a Dutch oven or large heavy-bottomed pot.
- Add the onion, carrot, and celery and cook, covered, stirring occasionally, for 6 minutes.
- Add the garlic, paprika, and 1/4 teaspoon each salt and pepper and cook, stirring, for 1 minute.
- Add the peppers and cook, stirring occasionally, for 5 minutes.
- Add the chickpeas, broth, and 1 cup water and bring to a boil.
- Reduce heat and simmer until the vegetables are tender, 5 to 8 minutes.
- Stir in the vinegar and cooked quinoa.
- Serve topped with parsley, if desired.
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Recipe and photo from DELISH.
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