Chickpea Soup II Recipe - Allrecipes.com
Chickpea Soup II Recipe

Chickpea Soup II

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"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."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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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.
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Reviews More Reviews

Most Helpful Positive Review
Mar 07, 2003

I was disappointed in this recipe the first time I prepared it. Last night I made it for the second time, and it turned out wonderfully! I added some salt to the recipe, extra mushrooms, some diced canned tomatoes, and a TON of chopped spinach -- I served it to friends, who immediately asked for the recipe, including my variations to it!

 
Most Helpful Critical Review
Mar 21, 2003

Not as flavorful and good as I hoped it would be.

 
May 17, 2003

I did as the previous reviewer suggested and added the following: Lots of extra virgin olive oil, about 1 pound of mushrooms, lots of garlic, 1 tablespoon Italian seasoning, salt, 2 8 oz. cans of tomato sauce and 1 can diced tomatoes with onion & garlic. Add spinach second to last and beans very last. This made a large amount and was even very good warmed up the second time around!

 
Oct 31, 2011

Four Stars but you have to modify the hearty basic recipe if you want robust flavor, too. I read a few reviews and made my version (this rendition, at least) by adding diced tomatoes, shredded red cabbage, pre-cooked pasta (left over linguini cut to 1 to 2 inch lengths), chopped hot peppers and replaced vegetable broth for water. Next time, I am going to use frozen cut okra and rice. After that maybe I'll add canned black beans (drained and rinsed) and extra cayenne for a south-of-the-border version.

 
Feb 22, 2011

I found the original recipe lacking. I followed some of the review suggestions...added veggie stock, corn, spinach and salt. Yummy. I also added the picture!

 
Feb 29, 2004

This recipe is excellent if you use 3 cups of water with 3 (Maggi)vegetable bouillon cubes instead of plain water as the recipe calls for. I also added 1 pkg of frozen spinach & about 6 to 7 cloves of garlic instead of just 1. I also used 1 1/2 cans of tomato sauce. These changes give it wonderful flavor.

 
Sep 19, 2011

Awesome recipe! I added diced potatoes, frozen corn and celery. Will be making lots more.

 
Mar 01, 2010

My husband loves this soup and he is a really picky eater, so yeah!!

 

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Nutrition

  • Calories
  • 193 kcal
  • 10%
  • Carbohydrates
  • 26.8 g
  • 9%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 8 g
  • 12%
  • Fiber
  • 6 g
  • 24%
  • Protein
  • 6.2 g
  • 12%
  • Sodium
  • 763 mg
  • 31%

* Percent Daily Values are based on a 2,000 calorie diet.

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