Impromptu soup for lunch:
Chickpea and Tomato Soup
- 2 carrots, cut lengthwise and chopped
- 1/2 onion, chopped
- 2 celery stalks, chopped
- 1 can chickpeas, drained and rinsed
- 1 can low sodium diced tomatoes
- around 4 cups water
- 1/2 tsp cumin
- black pepper
- 3 Tbsp red wine vinegar
- Saute carrots, celery, and onion in about 2 Tbsp water for 5 minutes.
- Add remaining ingredients. Spices can be changed up for different effects, from (cinnamon, turmeric, cayenne, dash lemon juice) for a Moroccan stew to (oregano, parsley, bay leaf-remove before blending) for an Italian stew.
- Cover and simmer for about 45 minutes to 1 hour
- Blend a portion of the soup, return to pot and coarsely mash the rest.
I also decided to steam a bag of frozen spinach to have with it…thinking that we really had nothing to eat…then added a mashed up block of tofu…then realized we had some of the whole wheat low-carb wraps and diced tomato around for an unusual but filling accompaniment to the soup.
Sometimes things that sound weird and unappetizing turn out to be unexpectedly good.
