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Kicked Up ~ Chick Pea & Carrot "Kinda" Soup!!! Recipe

by Catherine Pappas

Ingredients

29 oz. can of chick peas – drained 16 oz. package of baby carrots 5 cloves of garlic - chopped 1 bunch of fresh cilantro – chopped Sprigs of fresh oregano (or dashes of dried if you don’t have fresh) – chopped Handful of fresh sage (or dashes of dried) – chopped 2 vine ripe tomatoes – quartered 1 grilled Jalapeño - chopped

½ cup of instant potato buds 6 cups of water 1 tablespoon of instant chicken broth – (I used Vegeta) Dashes of ground curry Dashes of ground cumin Dashes of Living the Gourmet Dry Spice Rub Olive oil – for drizzling Squeeze of lime juice – for garnish

Directions

1. Heat a griddle with a drizzle of olive oil and place the drained chick peas on the griddle with dashes if the dried curry, dried cumin and the Living the Gourmet Dry Spice Rub.
2. Place the carrots in a food processor and give a few good chops.
3. Heat a saucepan with a drizzle of olive oil and add the cilantro, garlic, fresh sage, Jalapeño and fresh oregano. Sauté for a minute or two then add the carrots and stir. When the chick peas are grilled add to the carrots and mash down with a masher.
4. Combine the potato buds with water and stir into the carrots and chick peas. Combine the instant chicken broth with water and add to the carrots and chick peas. Add the rest of the water and stir.
5. Continue to simmer a few more minutes. Serve with a squeeze of lemon.

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