1 (16-ounce) can fat-free, less-sodium chicken broth
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon black pepper
1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained
1 (14.5-ounce) can diced tomatoes, undrained
1/2 cup uncooked ditalini (very short tube-shaped macaroni)
2 tablespoons chopped fresh parsley
How to Make It
Heat olive oil in a large saucepan over medium-high heat. Add onion, and sauté 3 minutes or until tender. Add the water and next 6 ingredients (water through tomatoes). Bring mixture to a boil; cover, reduce heat, and simmer 5 minutes, stirring occasionally. Add pasta, and cook 9 minutes or until pasta is tender. Stir in chopped parsley.
I thought this was okay. The flavor was pretty bland. I enjoyed the Chickpea and Lentil Soup recipe from Food and Wine on this website a lot better. I can see its appeal because it is easy to put together, but I will probably not make again.
Excellent, easy, and nutritious soup. I add a clove of crushed garlic in the last minute of cooking the onions. Great with a salad and bread for a weeknight supper. We have made this soup for years, and still love it!
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