Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by Robin
Chickpea and Potato SoupIngredients (use vegan versions): 1 can of chickpeas
2 medium russet potatoes
3 cloves of garlic
1 vegetarian bouillon cube(I like Knorrs)
2 medium carrots
small handful of mixed greens(appx. 1/4 cup)
salt and pepper to taste
Directions:Rinse and drain chickpeas. Wash potatoes and chop into 1/2 inch cubes. Place chickpeas and potatoes in 4-qt. soup pot with 1 qt. water. Add bouillon cube. Coat three cloves of garlic with olive oil and roast in 350 degree oven until softened (approx. 10 minutes). Boil chickpeas and potatoes for 20-30 minutes, until potatoes are tender. Squeeze softened garlic into soup. Chop carrots into 1/4 inch cubes and add to soup. Continue simmering for another 20 minutes. Add greens during the last ten minutes of cooking, along with salt and pepper to taste. Enjoy!
Serves: 4
Preparation time: 1 hour
your stomache, but not mine!!!!!!!!!!!!
Archived comment by: laura
Ed says he sorry
Archived comment by: veallvr!
go away lora, but fisrt where do you live
Archived comment by: veallvr!
What the hell does any of this do with the recipe?
Archived comment by: heahter
I made this for lunch today, and it was just wonderful. I will have rest for breakfast. I will double the recipe next time since we know how good it is.
Archived comment by: maryann
Needs more like 6 cups of water. It was tasty though.
Archived comment by: badcoffee
It does need more water and I put in about 3-4 handfuls of kale. Love it!
Archived comment by: revmonica
