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


  1. Heat olive oil over med-high heat. Add onion and> > >saute 3 minutes or until tender> > >> > >Add water and next six ingredients. Bring to a> > boil,> > >cover, reduce heat, and simmer 5 minutes,> stirring> > >occasionally.> > >> > >Add pasta, and cook 9 minutes or unitl past is> > tender.> > > Stir in fresh parsley if desired.> > >(~ 4 servings.. I often double it)
February 2013

This recipe is a personal recipe added by Eileencooks and has not been tested or endorsed by MyRecipes.

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