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

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2 votes | 701 views

This is delicious!! Serve alone or with rice or noodles.

Enjoy with Love and Laughter,

Ciao Bella,

Catherine
xo

Prep time:
Cook time:
Servings: 4
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Ingredients

Cost per serving $1.72 view details
  • 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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Nutrition Facts

Amount Per Serving %DV
Serving Size 708g
Recipe makes 4 servings
Calories 325  
Calories from Fat 25 8%
Total Fat 2.95g 4%
Saturated Fat 0.36g 1%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 1642mg 68%
Potassium 748mg 21%
Total Carbs 63.56g 17%
Dietary Fiber 13.6g 45%
Sugars 5.58g 4%
Protein 12.65g 20%
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