Chick Pea Soup


Serves: 6
Total Calories: 146

Ingredients

1/2 pound chick peas, soaked
2 1/2 quarts water
1 bay leaf
2 potatoes, large, cubed
1/4 cup olive oil
1 onion chopped
1 green bell pepper diced
3 garlic cloves, chopped
2 cups tomatoes diced
1 tablespoon tomato paste
1 cup cabbage shredded
parsley minced for garnish
chili pieces

Directions:

Combine chick peas, water, bay leaf, bring to a boil & simmer 2 1/2 to 3 hours. Add potatoes & cook another 30 minutes. In a large skillet, heat oil over low & add onion, pepper & garlic. Cook, stirring, for 6 to 8 minutes. Add tomatoes & tomato paste & cook 10 to 15 minutes.

When chick peas are tender, add tomato mixture & stir well. Add salt, pepper & cabbage & cook 15 minutes, covered over low heat.

Discard bay leaf. Serve soup hot sprinkled with parsley & chili pieces.

Nutritional Facts:

Serves: 6
Total Calories: 146
Calories from Fat: 80

This Chick Pea Soup recipe is from the Cook'n Vegetarian Cookbook. Download this Cookbook today.


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