Chickpea and Vegetable Soup

Nov 22, 2019

Serves 8

Ingredients:

  • 2 teaspoons extra-virgin olive oil
  • 1 onion, chopped
  • 1 cup celery, chopped
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon caraway seeds
  • 1/8 teaspoon ground cumin
  • 1/8 teaspoon ground red pepper
  • 1 garlic clove (minced)
  • 3 2/3 cups low sodium chicken broth (divided)
  • 2 cups butternut squash, peeled and cubed
  • 1 cup carrot, sliced
  • 1 tablespoon chili sauce
  • 1 1/2 teaspoons tomato paste
  • 3/4 teaspoon salt
  • 1 pound turnips, peeled and cubed
  • 15 1/2 ounces chickpeas, rinsed and drained
  • 1/4 cup fresh flat leaf parsley, chopped
  • 1 1/2 teaspoons honey
  • 1 1/3 cups dry couscous
  • 8 lemon wedges

Directions:

Heat oil in a large saucepan over medium-high heat. Add onion and celery; sauté 5 minutes. Add coriander and ingredients through garlic; cook 1 minute, stirring constantly. Add 3 cups chicken broth and ingredients through chickpeas; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Stir in parsley and honey. Remove 2/3 cup hot cooking liquid from squash mixture. Place cooking liquid and remaining 2/3 cup stock in a medium bowl. Stir in couscous. Cover and let stand 5 minutes. Fluff with a fork. Serve with lemon wedges.

Nutrition Information:
Calories: 220 Protein: 9g Carbs: 41g Fat: 2g

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