EZ Chickpea Soup

The fun thing about soup is you do pretty much whatever you want with it. Also, the longer you cook it, the more flavorful it becomes. This gives tons of time to add some last minute ingredients when the thought comes to mind.

This isn't really a recipe as much as it is meant as inspiration for others.


Ingredients

1 can of chickpeas
1/2 a large onion, chopped
1 tsp chopped garlic
2 carrots, pealed and chopped
1 tsp olive oil

Spices - I chose ginger, pepper, salt, paprika, parsley and oregano.


1. Dump a whole can of chickpeas, including water, into a blender or food processer and blend until liquified.

2. Place chopped carrots in a small pot and fill with water so it just covers the carrots. Boil water, then reduce to medium heat for 10 minutes.

3. In another, larger pot, over medium heat combline oil, garlic and onions. Cook for about three minutes, then add the chickpeas and which ever spices you choose.

4. When the carrots are finished, drain and then add to the soup. Also, add more water if you want to thin out the soup. Continue to cook for as long as you like, or when you feel it is ready. Makes 2 servings.



If I was going to change anything about this recipe, I would have used vegetable broth instead of water, but I didn't have any.