Serving Size: 1 cup
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Ingredients
2 tsp. olive oil
1 medium onion, chopped
2 garlic cloves, minced
2 tsp. ground cumin
1/4 tsp. kosher salt
1/4 tsp. black pepper
1 can (14.5 oz.) diced tomatoes
2 cans (15 oz. each) chickpeas, drained and rinsed
4 cups low-fat, low-sodium vegetable broth
1/2 tsp. harissa or hot chili pasta (optional)
Zest and juice of 1 lemon
Preparation
1. In a large saucepan, heat the olive oil over medium heat. Add the onion and garlic, and saute for 5 to 6 minutes. Add the cumin, coriander, salt, and pepper, and saute for 1 minute more.
2. Add the diced tomatoes, chickpeas, and vegetable broth, and bring to boiling. Cover and simmer over low heat for 20 minutes.
3. Stir in the harissa, if using, and the lemon zest and juice. Remove the soup from the heat and serve.
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Richard E. Ehle, DPM
Connecticut Foot Care Centers
Diabetic Foot Care in CT
Podiatrist in Bristol, CT
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