Tuesday, October 28, 2008

chickpea and vegetable stew

I came across this recipe looking for a soup to make for a friend who leans toward the vegetarian side of things.

olive oil
2 cups zucchini, cubed
1 cup onion, diced
1 carrot, diced
1/2 cup celery, diced
2 garlic cloves, minced
Heat your soup pot and cook these ingredients, covered, for about five minutes. Stir in
4 cups vegetable broth
1 1/2 t ground ginger
1 1/2 t ground cumin
1 t ground coriander
1 t salt
1/2 t ground cinnamon
1/2 t ground pepper
1 small can diced green chiles
2 cans (15.5 oz.) chickpeas, drained and rinsed
1 can (14.5 oz.) stewed tomatoes, with juice
Bring mixture to a boil , reduce heat and simmer for 8-10 minutes until the chickpeas are tender, stirring occasionally.