Monday, March 7, 2011

Chowdown Chickpea Chowda

Makes 6 Servings

4 cups low-sodium, reduced fat chicken broth
2 cans (15 oz each) chickpeas, drained and rinsed
3 cups peeled, cubed potatoes
1 1/2 cups thinly sliced carrots
1/2 cup each chopped onions and chopped celery
1 tbsp lemon juice
1 bay leaf
1 clove garlic, minced
1/2 tsp each ground sage and ground thyme
1/4 tsp each black pepper and salt
1/2 cup chopped fresh parsley

1.  Combine all ingredients except parsley in a large saucepan.  Bring to a boil.  Reduce heat to medium-low.  Cover and simmer for 20 minutes.

2.  Using a potato masher, mash vegetables until soup resembles a coarsely pureed mixture.  Stir in parsley and serve.

Recipe taken from

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