Dr. McDougall's Online Discussion Board

This is adapted from a recipe in Conveniently Vegan by Debra Wasserman. I added celery in place of two of the carrots, removed oil, and substituted vegetable broth for half of the water to improve the flavor.

Chickpea soup

Two 19-oz cans chickpeas, rinsed and drained [I used home-cooked]
4 carrots, chopped
2 stalks celery, chopped
2 large onions, finely chopped
5 + 1/4 cup vegetable broth
5 cups water
Salt and pepper to taste

Sauté chickpeas, carrots, celery, and onions in the 1/4 cup broth over medium heat in a large pot for 5 minutes. Add seasonings, remaining broth, and water. Simmer 30 minutes and serve warm.

I am fighting off a cold so I pressed several cloves of raw garlic over the finished soup. Good for what ails ya!

Sounds Fab! I would probably puree it after cooking, I like soups that I can put in a mug and cup in my hands & drink.

gypwytch wrote:Sounds Fab! I would probably puree it after cooking, I like soups that I can put in a mug and cup in my hands & drink.

Me too. I love chickpeas and especially humus This recipe sounds delish!

I making this one tonight! Sounds yummy...chick peas are one of my favorites.

I couldn't resist commenting on this recipe.

It's wonderful!

I made it the other day for lunch and really enjoyed it. Made a few changes:

~cut the recipe in half. It was still enough for two day's lunches, with whole wheat bread and juice.

~used frozen carrots and onions and also used the leaves from the celery stalk.

~skipped the sauteeing.

~used water since I didn't have any veg broth on hand. The soup came out too watery, so I pureed half in the blender then stirred it back into the pot. The result was a very beautiful golden broth.

~added some vermicelli.

This made a great Chick & Noodle Soup! Thanks for posting the recipe; I plan to make this often.

I made it today and it was good! I also halved the recipe, and I used frozen onions and frozen celery. I also skipped the sauteeing step in the beginning. I just brought everything to a boil and then simmered for 35 minutes. I especially liked the fact that I already had all the ingredients on hand. Thanks, funcrunch!

Made the soup for mom and I, for supper tonight. I halved it, but used the same amount of veggie as if I had made a full recipe, & used water because we have no veg broth, and added a clove of garlic. When it was done I pureed it. We loved it, thanks for the recipe.

MM-mmm! Another chickpea fan here--this sounds scrumptious.

Jan Tz wrote:I couldn't resist commenting on this recipe.

It's wonderful!
[...]
~added some vermicelli.

This made a great Chick & Noodle Soup! Thanks for posting the recipe; I plan to make this often.

Ooh, the noodle idea sounds great. Thanks to you and the others who commented!

The vermicelli I used was broken into one-inch pieces. You could also use thin or angel hair spaghetti and break it up yourself.