SPRING CHICKPEA SOUP

Chickpea soup with chunks of chayote squash, this is that blog post.

This is what I came up with last week when our temperatures dropped in the low 50’s.  It satisfied the basic criteria to get folks fed; it was the perfect weeknight option, I made it with very little effort while using healthy ingredients.  Let’s do it.

The Ingredients: 

• Chayote squash
• Portobello mushrooms
• Green bell pepper
• Onions
• Garlic cloves
• Roma tomatoes
• Chickpeas

Here’s where the magic begins. Lightly coat the slow cooker with grape seed oil, oh yes, I sure did break out the slow cooker. Stir-fry: chayote squash, mushrooms, bell pepper, onions, garlic in a skillet over medium heat until onions are lightly browned and the squash softens. Add to slow cooker, add in tomatoes and the next 5 ingredients.

Cover and walk away.

Aside from being a delicious weeknight option, this chickpea soup has incredible depth and richness in flavor.

Enter: Call To Action. Ladle some of that action into a bowl, add a pinch or two of fresh cilantro on top, grab a large spoon, and retreat to your sacred space.

OMG. Garlicky and bold from the chili powder with a burst of tomato juice filling your mouth; and a refreshing green zing of fresh cilantro; tender chunks of chayote squash saturated with broth and draped with caramelized mushrooms loaded with flavor.

MMMM!!! It’s that good-good. 

Enjoy.

How To Prepare Spring Chickpea Soup

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SPRING CHICKPEA SOUP

 

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Prep time

20 mins

Cook time

60 mins

Total time

1 hour 20 mins

 

Author: Taste of Yummy

Serves: 4-6 servings

Ingredients

• 4 chayote squash cubed
• 1 lb of sliced portobello mushrooms
• 1 green bell pepper, chopped
• 1 medium onion, chopped
• 2 garlic cloves minced
• 4 Roma tomatoes cut in quarters
• 1 can of organic chickpeas
• 1 cup vegetable broth LOW SODIUM
• 1½ teaspoons ground cumin
• 1½ teaspoons chili powder
• 1 teaspoon pink Himalayan sea salt
• Cilantro to garnish

Instructions

1. Prep lightly coat slow cooker with grape seed oil.
2. Cook stir-fry: squash, mushrooms, bell pepper, onions, garlic in a skillet over medium heat until onions are lightly browned and squash softens; do not overcook. Add to slow cooker.
3. Stir in tomatoes and next 5 ingredients. Cover and cook on HIGH 1 hour.

Notes

Having trouble finding Chayote squash? No problem, you can substitute with butternut squash. You can also use potatoes. Ladle UP! 🙂

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