Chickpea and Red Pepper Soup with Quinoa

If you’re looking for a vegetarian source of protein, quinoas gotchu.

 

chickpea-red-pepper-soup-quinoaIngredients

  • 1/2 c. quinoa
  • 2 tbsp. olive oil
  • 1 medium onion
  • 1 carrot
  • 2 stalk celery
  • 3 clove garlic
  • 1 tbsp. smoked paprika
  • kosher salt
  • Pepper
  • 1 yellow pepper
  • 1 red pepper
  • 2 can low-sodium chickpeas
  • 2 c. low-sodium vegetable broth
  • 2 tbsp. red wine vinegar
  • chopped fresh parsley

 

Preparation

  1. Cook the quinoa according to package directions.
  2. Meanwhile, heat the oil in a Dutch oven or large heavy-bottomed pot. Add the onion, carrot, and celery and cook, covered, stirring occasionally, for 6 minutes.
  3. Add the garlic, paprika, and 1/4 teaspoon each salt and pepper and cook, stirring, for 1 minute. Add the peppers and cook, stirring occasionally, for 5 minutes.
  4. Add the chickpeas, broth, and 1 cup water and bring to a boil. Reduce heat and simmer until the vegetables are tender, 5 to 8 minutes. Stir in the vinegar and cooked quinoa. Serve topped with parsley, if desired.

 

Time: 25 minutes | Prep Time: 25 minutes

Makes:  4 servings | Calories 412

 

source:  www.delish.com/cooking/recipe-ideas/recipes/a36377/chickpea-red-pepper-soup-quinoa-recipe-wdy0214/


 

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