Quinoa Chickpea Soup
Ingredients
- 2 Cups chickpeas (drained and rinsed)
- 1/2 cup red quinoa
- 1 Large onion
- 1 red pepper
- 1 yellow pepper
- 1 orange pepper
- 4 Pods garlic
- 1 Tsp cumin
- 1/2 Tsp turmeric or curicumin
- 1 Tsp salt
- 1 sweet potato
- 1/2 cup parsley (chopped)
- 2 Tbsp avocado oil
- 2 Cups vegetable stock
- 1 Tsp grated ginger
- 1/2 lemon
Directions
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| Roast peppers, onion and garlic at 350 for 50 - 60 minutes |
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| Prick the sweet potato, cover with foil and bake at 350 for 45 minutes |
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| Cook quinoa in water in the ratio of 1: 3 for 20 minutes stovetop till soft |
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| Blend all roasted veggies, garlic and onion using a little stock if needed to make a smooth puree |
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| Transfer pureed mixture to stove. Add remaining stock, spices, oil, chickpeas and quinoa and simmer for about 10 -15 minutes |
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| Take skin off sweet potato, chop into small cubes and add to soup on stove top |
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| Grate some ginger into soup. Add chopped parsley and simmer another 3 to 4 minutes |
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| Squeeze fresh lemon and enjoy the soup warm |
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Hi there! I’m Sunithi, AKA Sue, a registered dietitian with a sweet tooth and a passion for eating healthy (quite a combo) currently working as an independent consultant in the DC Metro area. I’m also a blogger, health nut, nutrition geek who jogs to keep sane :)! I love to revamp recipes and add some ‘Nutrition Bytes’ to them. All my recipes are gluten free! I also blog on natural health and fitness! Visit often and drop me a note if you have any nutrition queries!