Quicky Chickpea Soup

The capers and chickpea combo really make this work.  I add extra capers.
The capers and chickpea combo really make this work. I add extra capers.

You’ll need a pot, a knife and a chopping board.   Then you’ll chop, sauté, open some cans, stir and simmer.

Ingredients:

  • 2 tbsp olive oil
  • One yellow onion, diced
  • 2 garlic cloves, minced
  • 2 (15 oz. cans) Garbanzo beans (chickpeas), drained and rinsed
  • 28 oz. can of diced tomatoes
  • 1 large zucchini, cut into coins
  • 2 tsp capers (or more….go for it.)
  • salt and pepper
  • cooked rice or fresh bread.

Four Steps:

  1. Heat the pan first.  Get it hot before you add the olive oil.  Saute onions and garlic for 1-2 minutes.
  2. Add chickpeas, tomatoes in their juice, and bring to a simmer for 15 minutes until those chickpeas absorb some juice.  Stir.
  3. Add zucchini and capers, reduce heat to low.  Cover and simmer for another 5 minutes.
  4. Season with salt and pepper.  Serve over steamy rice.  Serves 5-6.

Yummy, healthy and filling.   Enjoy.

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