Chickpea Soup - An Exotic Chowder

<< Chickpea Soup is a healthy, lowfat recipe that I am posting for my friend Sheldon - he likes chickpeas, spice and hummus - this flavorful chowder is loaded with nutritional value and interesting flavors. The source of this recipe is ‘Edible Toronto’, a quarterly print magazine devoted to the discussion and promotion of sustainable food resources in Southern Ontario. Credit is given to the ‘Real Food For Real Kids Kitchen’. Check out the website by clicking on the link below - very informative.

Edible Toronto

Ingredients for Chunky Chickpea Chowder:

• 1/4 cup white miso
• 1/2 cup water (preferably filtered)
• 2 tbsp. grapeseed oil or extra virgin olive oil
• 2 medium onions, halved and thinly sliced
• 2 tsp. ground coriander
• 1/2 tsp. turmeric
• 1/4 tsp. ground cinnamon
• 3 cups thinly sliced green cabbage
• 1 large green pepper, diced
• 1 large red pepper, diced
• 3 ripe tomatoes, chopped
• 1 can (15 to 19 oz) chickpeas, drained and rinsed, or 2 cups cooked chickpeas
• 1/4 cup raisins or currants
• 1 tbsp. lemon juice
• Sea salt or kosher salt, to taste

In a large, deep sauté pan or skillet, heat oil over medium heat. Add onions and cook, stirring occasionally, until softened, about 5 minutes. Stir in coriander, turmeric and cinnamon. Cook for 1 minute. Add cabbage and cook, stirring occasionally, until cabbage begins to soften, about 5 minutes. Stir in miso and water mixture, green pepper, red pepper, tomatoes, chickpeas and raisins. Bring to a boil. Reduce heat to medium-low, cover and simmer until vegetables are tender, about 15 minutes. Stir in lemon juice, and salt (if required) to taste.

Serve over whole wheat couscous, brown rice or quinoa with a side of broccoli.

Chickpea Soup serves 4.

Please send your favorite soup, chickpea recipes and other meal ideas via email to karen@easyjewishrecipes.com or submit using the Contact Info page.

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