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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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Ingredients:
1 carrot |
1 stalk(s) celery |
4 can(s) chickpeas rinsed and drained |
3 tablespoon(s) chopped fresh basil or 1 t dried |
3 tablespoon(s) chopped fresh mint |
1/4 cup(s) chopped roasted red bell peppers |
3/4 cup(s) crumbled feta or goat cheese |
1 tablespoon(s) cumin |
5 clove(s) garlic |
3 tablespoon(s) lemon juice |
1 onion |
1/4 teaspoon(s) red pepper flakes |
1 teaspoon(s) salt |
1/8 teaspoon(s) turmeric |
6 cup(s) vegetable or chicken stock |
Directions:
1. Cut the onion, carrot, and celery into chunks. Transfer to food processor, add garlic and process until finely chopped but not smooth. Set aside
2. Heat the olive oil. Add the finely chopped vegetables and ingredients through black pepper and cook about 3 minutes or until the onion is soft. Stir in the chickpeas and stock and bring to a boil. Reduce the heat and simmer covered for 30 minutes
3. Process half the soup in the food processor or blender until smooth. Return to the pot and add the mint,basil, and lemon juice.
4. Serve the soup sprinkled with the cheese and roasted red peppers.
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