DINNER
Chickpea Red Pepper Soup
Serving: 8 1-cup servings Total cook time: 15 min.
INGREDIENTS ½ cup quinoa 1 medium onion, diced 1 carrot, diced 2 celery stalks, sliced 3 garlic cloves, minced 1 tbsp smoked paprika ¼ tsp black pepper 1 yellow pepper, diced
1 red pepper, diced
2 15-oz. cans no-salt-added chickpeas, drained and rinsed
2 cups no-salt-added vegetable broth 1 cup water 2 tbsp red wine vinegar Optional: chopped fresh parsley
PREPARATION 1. Cook the quinoa according to package directions.
2. Meanwhile, spray nonstick oil in a Dutch over or large pot. Add onion, carrot, and celery. Cook, covered, stirring occasionally for 6 minutes.
3. Add garlic, paprika and black pepper stirring for 1 min. Add peppers and cook, stirring occasionally for 5 min.
4. Add chickpeas, broth and 1 cup water and bring to a boil. Reduce heat and simmer until the vegetables are tender, 5 to 8 min. Stir in vinegar and cooked quinoa. Serve topped with parsley, if desired.
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