Chickpea, spelt and tomato soup sounds intimidating, but it's actually quite simple! Spelt is an inexpensive ingredient that boosts the nutritious value of any recipe. It features a chewy texture and a sweet, nut-like flavor. Chickpeas, also known as garbanzo beans, are low in fat and a great source of fiber. Pair those ingredients with the other flavorful components of this recipe, and you’ve got yourself a colorful, filling and delicious soup! At under 200 calories per serving, this soup is a great way to make up for pesky holiday overeating.
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Ingredients:
Instructions:
- Place spelt in a medium bowl and cover with cold water. Let soak for 1 hour; drain.
- In a large soup pot, heat extra virgin olive oil over medium heat. Add onion, carrot, celery and garlic cloves. Season with salt and pepper; cook for five minutes.
- Add spelt, bay leaves, paprika, cumin, saffron, broth and 1 cup water. Bring to a boil, reduce to a simmer and cook for 30 minutes or until spelt is tender.
- Add crushed tomatoes and chick peas and cook for an additional 20 minutes.
- Discard bay leaves. Sprinkle with chopped parsley before serving.
Nutrition facts (per serving):