Sun Oven Chickpea and Cauliflower Soup


Serves: 6
Total Calories: 404

Ingredients

1/2 pound dried chickpeas , previously cooked, drained reserving 1/2 cup of the cooking liquid
2 tablespoons olive oil
2 cloves garlic, roughly chopped
1/4 teaspoon red pepper flake
10 ounces cauliflower flowerets, fresh or frozen (thawed)
1 (26 1/2-ounce) can chopped tomato
8 black olives, pitted and chopped
1 tablespoon vinegar
salt
1/4 cup fresh parsley, chopped
1 pound whole-wheat pasta, shells, elbow macaroni or similar shape, cooked according to package instructions
1/2 cup freshly grated Parmesan cheese

Directions:

Set Sun Oven out to preheat.

In a large pot sauté the garlic in the olive oil until golden brown; it can be done in the Sun Oven or stovetop. Add the red pepper and cauliflower. Stir to coat. Add tomatoes, olives, vinegar, chickpeas and 1/2 cup reserved chickpea cooking water. Season with salt. Cover and simmer in the Sun Oven until the cauliflower is tender, 1 to 1 1/2 hours. Pour the soup into a large serving bowl. Stir in parsley, cooked pasta, and cheese. Serve immediately.

Nutritional Facts:

Serves: 6
Total Calories: 404
Calories from Fat: 71

This Sun Oven Chickpea and Cauliflower Soup recipe is from the Sun Oven Cooking Cookbook. Download this Cookbook today.


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