Chickpea Soup II
From: AllRecipes
This recipe is very fast and
easy to make. It is
especially nice to have on cold winter days and
never lasts long
in my house! It is so versatile you can add
almost
anything to it, such as pasta twists, chopped
escarole, chopped
spinach, broccoli, carrots, etc. Makes 4
servings.
| 1/8 cup olive
oil 1 onion, chopped 1 clove garlic, minced 1 green bell pepper, chopped 5 button mushrooms, chopped 1/2 teaspoon dried oregano 1/2 teaspoon dried parsley |
1/2 teaspoon
dried basil 1 pinch crushed red pepper flakes 1 (15 ounce) can tomato sauce 1 (15 ounce) can garbanzo beans, drained 4 cups water |
Directions
1 In a large saucepan over medium heat, combine
the olive
oil, onion, garlic, bell pepper,
mushrooms, oregano,
parsley, basil and red pepper flakes.
Saute for about 5
minutes, or until onions are tender.
Add the tomato sauce,
chickpeas and water. Reduce heat to
low, cover and simmer for 30 minutes.