Name: Chickpea and Red Pepper Soup with Quinoa
Prep time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1/2 c. quinoa; 2 tbsp. olive oil; 1 medium onion; 1 carrot; 2 stalk celery; 3 clove garlic; 1 tbsp. smoked paprika; kosher salt; Pepper; 1 yellow pepper; 1 red pepper; 2 can low-sodium chickpeas; 2 c. low-sodium vegetable broth; 2 tbsp. red wine vinegar; chopped fresh parsley

Step 1Cook the quinoa according to package directions.

Step 2Meanwhile, heat the oil in a Dutch oven or large heavy-bottomed pot. Add the onion, carrot, and celery and cook, covered, stirring occasionally, for 6 minutes.

Step 3Add the garlic, paprika, and 1/4 teaspoon each salt and pepper and cook, stirring, for 1 minute. Add the peppers and cook, stirring occasionally, for 5 minutes.

Step 4Add the chickpeas, broth, and 1 cup water and bring to a boil. Reduce heat and simmer until the vegetables are tender, 5 to 8 minutes. Stir in the vinegar and cooked quinoa. Serve topped with parsley, if desired.

Chickpea and Red Pepper Soup with Quinoa

Ingredients

Directions

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