I’m back! Thus far, the New Year’s resolutions are going strong, at least somewhat. I’ve cut back on dairy to about two servings a week and my stomach has been feeling much better. I’m halfway through BBG and am already … Continue reading
Well it’s certainly been a while! Lots of updates (obviously the biggest being the fact I am no longer vegan, hence the name change). But no time for that now when I have a recipe to share… ironically, it’s vegan! I’ve been craving soup a lot since there has been a never-ending amount of snow. So here is something I threw together that ended up being absolutely delicious and healthy. It’s also incredibly easy to make, and it’s a one-pot deal.
Ingredients:
Tomato Chickpea Soup
Two tablespoons of oil
Clove of garlic, minced
Half a white onion, diced
One cup of chicken stock
One cup of water
One 18 oz can of diced tomatoes
One 15 oz can of chickpeas, rinsed
One cup of quinoa
Salt and pepper
2 teaspoons of Italian seasoning
Directions:
1. Heat oil on medium heat. Add garlic.
2. When garlic is lightly golden, add onions. Cook until soft and golden.
3. Add chicken stock, water, salt and pepper, and Italian seasoning. Bring to a boil.
4. Add tomatoes, chickpeas and quinoa. Bring to a boil again then let simmer until the quinoa is completely cooked (15-20 minutes).
Bon appetit!
Petite Kitchen 