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Chickpea soup for the soul

Chickpeas are not mentioned specifically in the Bible, but we know that it was a staple in the cuisine of that era.

Some folks know them as  garbanzo beans, and ceci beans.

Chickpeas are now eaten all over the world, and are on the trendiest restaurant menus.

While high in calories, chickpeas are also high in protein, calcium, B-vitamins iron, phosphorus, and potassium and provide a good amount of dietary fiber. They do contain carbs but chickpeas, like beans, are called starch resistant since your body takes longer to digest them than simple carbs so this keeps you feeling fuller longer and you also don’t get a rush of carbs/sugar into your system. Chickpeas contain no cholesterol so they’re great for your heart.

Perfect for these chilling evenings or for someone who’s under the weather. It’s an easily digested soup.  Adapted from a recipe shared by a reader. (I believe the original recipe was from Jeanne Jones).  I love using the garlic, onions and thyme from my Bible garden for this soup.

1 to 1-1/2 teaspoons minced garlic

1 medium onion, chopped

1-1/2 to 2 tablespoons chili powder

1 teaspoon dried thyme leaves or a tablespoon fresh

3 medium zucchini, sliced

1 can chickpeas, drained

1 can, 14.5 oz, diced tomatoes

6 cups chicken or vegetable broth

2 oz (a good handful) dried pasta, broken up

Salt and pepper to taste

Parmesan cheese for garnish (opt but good)

Film pan with olive oil. Cook garlic, onion, chili powder and thyme until onions soften.  Add zucchini and cook until soft. Add everything but pasta.  Bring to a boil. Add pasta and cook until tender. Serve with sprinkling of Parmesan.

Herbs for Chick Pea Soup

Herbs for Chick Pea Soup

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