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  • Tomato Chickpea Soup

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    mirnafkhoury
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    This recipe provides instructions for making a tomato chickpea soup with 4 cups of vegetable broth, one 14 oz can each of chopped tomatoes and chickpeas, 1/2 cup each of sautéed onions and garlic, 1/4 cup each of lemon juice, fresh basil leaves, and parsley leaves, and 1/4 cup of olive oil. All ingredients except the reserved ones are blended then combined with the reserved ingredients and cooked for 30 minutes before serving.

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    This recipe provides instructions for making a tomato chickpea soup with 4 cups of vegetable broth, one 14 oz can each of chopped tomatoes and chickpeas, 1/2 cup each of sautéed onions and garlic, 1/4 cup each of lemon juice, fresh basil leaves, and parsley leaves, and 1/4 cup of olive oil. All ingredients except the reserved ones are blended then combined with the reserved ingredients and cooked for 30 minutes before serving.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as doc, pdf, or txt
    43 views1 page

    Tomato Chickpea Soup

    Uploaded by

    mirnafkhoury
    This recipe provides instructions for making a tomato chickpea soup with 4 cups of vegetable broth, one 14 oz can each of chopped tomatoes and chickpeas, 1/2 cup each of sautéed onions and garlic, 1/4 cup each of lemon juice, fresh basil leaves, and parsley leaves, and 1/4 cup of olive oil. All ingredients except the reserved ones are blended then combined with the reserved ingredients and cooked for 30 minutes before serving.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as doc, pdf, or txt
    of 1

    Tomato Chickpea Soup

    Tomato Chickpea Soup 4 cups vegetable broth 1 14 oz. can chopped tomatoes, with juice (1 ! reserved" ! 1# oz. cans chick peas, drained and rinsed (1 ! reserved" 1 ! cup chopped onions, saut$ed %or about ! minutes & garlic cloves, saut$ed %or about ! minutes ! tablespoons lemon juice 1 4 cup %resh basil leaves 1 4 cup parsle' leaves (reserved" 1 4 cup e(tra virgin olive oil (reserved" salt and black pepper to taste )lace all ingredients, e(cept the reserved ingredients, into blender or %ood processor and secure lid. *lend on high until smooth. +emove top and add the remaining reserved ingredients. *lend %or an additional !, seconds.Cook soup in saucepan on medium low heat %or &, minutes. Serve immediatel'.

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