Spanish Chickpea Soup ( vegan)

                             
 This Spanish Chickpea Soup is very simple to make and provides a delicious high protein meal that that sticks to the ribs, has lots of spices for antioxidants, and an interesting lemony flavor.

Antioxidants are especially important to boost the immune system during the change of seasons.
What we eat does make a difference in the way we feel.. It's no surprise that so many ethnic favorites are so good for you.

I don't know why this is called Spanish soup, when the spices could just as well depict an Indian flavor.
Both cultures take advantage of the rich antioxidants that both cumin and turmeric provide.

You may notice the beautiful color of the soup. That is reflective of the yellow, rich bronze , and red of all the ingredients. You may have read that the more colors we eat , the healthier we will be. Spices add color and nutrients to all of our food. Ethnic food boasts a wide variety of spices. Enjoy this health giving soup.

Spanish Chickpea Soup

Ingredients 

• 2 tablespoons of olive oil
• 1 onion, diced
• 2 stalks of celery, diced
• 2 cloves garlic, diced
• 1 teaspoon turmeric
• 1 teaspoon ground cumin  
• 1 red pepper , diced
• 1 large potato diced
• 1 zucchini, diced
• 1/2 cup lemon juice
• 2 cups cooked chickpeas
• 2 cups chopped tomato
• 2 cups vegetable broth
• 6 cups water
• salt and pepper

Directions:
Sautee the onion, celery, and garlic in the olive oil for 5 minutes. . Add the spices and saute for another 3-4 minutes. Add tomatoes , red pepper, potato, zucchini,  lemon juice & the cooked chickpeas and bring to the boil for a few minutes. Add broth and water and then cook covered on medium until vegetables are soft. Eat as is or use an immersion blender to puree. 

Spices are loaded with antioxidants and very healthy


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sauteed vegetables with turmeric and cumin

stove top cooked chick peas

Fresh vegetables

my herbs are growing...

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