Meditteranean Chick pea soup
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- 2 tsp olive oil> > >1 cup diced onion> > >1 1/2 cup water> > >1 (16oz) can chicken broth> > >1/2 tsp cumin> > >1/4 tsp cinnamon> > >1/4 tsp black pepper> > >1 (15oz) can chickpeas, drained> > >1 (14.5oz) can diced tomatoes, undrained> > >1/2 cup uncooked ditalini (or small shaped) pasta
- Heat olive oil over med-high heat. Add onion and&gt; &gt; &gt;saute 3 minutes or until tender&gt; &gt; &gt;&gt; &gt; &gt;Add water and next six ingredients. Bring to a&gt; &gt; boil,&gt; &gt; &gt;cover, reduce heat, and simmer 5 minutes,&gt; stirring&gt; &gt; &gt;occasionally.&gt; &gt; &gt;&gt; &gt; &gt;Add pasta, and cook 9 minutes or unitl past is&gt; &gt; tender.&gt; &gt; &gt; Stir in fresh parsley if desired.&gt; &gt; &gt;(~ 4 servings.. I often double it)
This recipe is a personal recipe added by Eileencooks and has not been tested or endorsed by MyRecipes.
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Meditteranean Chick pea soup Recipe at a Glance
- COURSE: Soups/Stews