"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." — Linda
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green bell pepper, chopped
button mushrooms, chopped
crushed red pepper flakes
1 (15 ounce) can
1 (15 ounce) can
garbanzo beans, drained
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!
Not as flavorful and good as I hoped it would be.
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!
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.
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.
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!
Awesome recipe! I added diced potatoes, frozen corn and celery. Will be making lots more.
My husband loves this soup and he is a really picky eater, so yeah!!
* Percent Daily Values are based on a 2,000 calorie diet.
Chickpea Soup II
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 193
** Calories from Fat: 72
This satisfying soup comes together in just minutes.
With this dry bean mix made in advance, soup’s ready when you are.
A classic chilled spring soup with sugar snap peas.