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

1. Cook the quinoa according to package directions.
2. Meanwhile, heat the oil in a Dutch oven or large heavy-bottomed pot.
3. Add the onion, carrot, and celery and cook, covered, stirring occasionally, for 6 minutes.
4. Add the garlic, paprika, and 1/4 teaspoon each salt and pepper and cook, stirring, for 1 minute.
5. Add the peppers and cook, stirring occasionally, for 5 minutes.
6. Add the chickpeas, broth, and 1 cup water and bring to a boil.
7. Reduce heat and simmer until the vegetables are tender, 5 to 8 minutes.
8. Stir in the vinegar and cooked quinoa.
9. Serve topped with parsley, if desired.

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Recipe and photo from DELISH.

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Please schedule a private consult about your health concerns.