Dutch Oven & Cast Iron Recipes >
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Low Fat
Italian Chickpea Soup
2 1/2 cups of dried chickpeas
6 cups of water
1 large onion, chopped
1 cup of apple juice
3 cloves garlic, minced
3 stalks celery, chopped
1/2 cup of sliced carrots
1 teaspoon of dried marjoram
1 teaspoon of ground black pepper
1/2 teaspoon of salt
1/4 teaspoon of ground coriander
6 cups of frozen defatted Chicken stock,
thawed
1 tablespoon of balsamic vinegar
1/2 cup of low fat sour cream
In a Dutch oven, combine the chickpeas and water.
Bring to a boil over medium high heat. Reduce the heat to
medium. Cover and cook for 1 1/2 hours, or until almost
tender. Drain well and set aside.
Add the onions, apple juice and garlic to the pot. Bring to
a boil over medium high heat. Cook, stirring, for 5 minutes,
or until the onions are soft but not browned. Add the
celery, carrots, marjoram, pepper, salt and coriander. Cook,
stirring for 5 minutes. Add the stock and reserved
chickpeas. Bring to a boil.
Reduce the heat to medium. Cook for 25 minutes, or until the
chickpeas are very soft. Add the vinegar. Stir well to
combine. Top each serving with a dollop of the sour cream.
Makes 8 cups
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