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HEARTY CHICKPEA VEGETABLE SOUPThese tasty morsels will help get your party started. Created with health and nutrition in mind.Servings: 6 |
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INGREDIENTS:1 tablespoon olive oil1 medium onion, chopped 1 large garlic clove, minced 2 teaspoons ground cumin 2 14 3/4-ounce cans vegetable or chicken broth 1 cup water 4 cups cubed butternut squash, about 1 medium squash ΒΌ teaspoon salt 1 15.5-ounce can garbanzo beans (chickpeas), drained and rinsed 1 14.5-ounce can sliced carrots, drained 3 cups escarole or kale coarsely chopped |
PREPARATION:In 4-quart saucepan over medium-high heat, in hot oil, cook onion and garlic until just softened, stirring frequently. Stir in cumin; cook 1 minute.Add canned broth, water, butternut squash and salt. Over high heat, heat to boiling. Reduce heat to low; cover and simmer 20 minutes until squash is tender. Add garbanzo beans, carrots and escarole. Continue to simmer about 5 minutes until vegetables are tender. |