Pasta and Chickpea Soup

Winter isn't quite over yet! This nourishing soup is going to get us through the expected ice storm tomorrow. Pasta e ceci comes packed with chickpeas, pasta and the holy trinity of vegetables.

Ingredients:

2 cups (500 ml) canned chickpeas, drained and rinsed

4 tbsps olive oil

1 tbsp minced garlic

small onion, finely diced

small celery stalk with leaves, finely diced

small carrot, finely diced

1/2 tsp dry rosemary, crumbled

1/2 lb (250 g) pasta of your choice

4 cups beef broth

black pepper to taste

pinch of chili powder

pinch of turmeric

1 tbsp dry parsley

parmesan to serve 

Heat olive oil on medium heat in a large skillet. Add the garlic, onion, celery, carrot and rosemary and cook 2-3 minutes. Take 1/4 of the chickpeas and mash them with a potato masher then add to the skillet along with the rest of the whole chickpeas. Add the pasta, broth, black pepper, chili powder, turmeric, dry parsley and broth. Bring to a boil, then reduce heat to medium and cook for 20 minutes or until carrots and pasta are tender. You can add more liquid if you want a soupy soup or less liquid if you like a stewy soup. Serve with lots of parmesan cheese! Serves 4.

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Moroccan Spiced Chickpea Kale Salad

Wonderfully sweet and tangy vegetarian meal, perfect as a meal prep idea for the week. 

Ingredients:

1 - 19 oz (540 ml) can chickpeas, rinse and pat dry

2 or 3 kale leaves, massaged and chopped 

1/4 cup diced onion

1/2 cup diced red pepper

1/2 cup diced unpeeled apple

1/4 cup diced zucchini

1/4 cup fresh chopped mint

1/4 cup fresh chopped basil

3/4 cup dried cranberries

1 lemon, zest and juice

3 tbsps red win vinegar

1 tbsp honey 

1 tsp ground cumin 

1 tsp cinnamon

1 tsp tandoori BBQ marinade powder or curry powder

1-2 tsps salt

1 tsp olive oil

Simply mix everything together in a large bowl and enjoy!

Keep refrigerated for up to 4 days.

Serves 4

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Zucchini Chickpea Soup

In the middle of a polar vortex of swirling frigid air? You might want to try this soup that's chock full of fiber, vitamins and protein. All the veggies plus that superfood, chickpeas, will help get you through the big chill 🥶

Ingredients:

2 tbsps vegetable oil

2 medium onions, diced

1 celery stalk, diced

2 medium zucchini, diced

19 oz (540 ml) can chickpeas, drained 

28 oz (796 ml) can diced tomatoes

1 tsp fresh chopped rosemary

1 bay leaf

900 ml (about 3 1/2 cups) vegetable broth

salt and pepper

In a large pot heat the oil to medium high and add the onion, celery and zucchini. Cook 2 minutes until onion is softened but not browned. Add the chickpeas, tomatoes, broth, rosemary and bay leaf. Bring to a boil then reduce heat to simmer for 15 minutes. Salt and pepper to taste. Remove the bay leaf and it's ready!

Serves 6

Adapted from: Meat Free Monday Mary McCartney

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