Chickpeas carry dense quantities of important nutrients and minerals like folate, iron and phosphorous. Try them out in this delicious soup.
Step 1
Sauté diced onions, butternut squash, celery, red peppers and garlic in ghee, salt, and herbs of choice.
Step 2
Rinse chickpeas (from can or crock pot cooked), add to vegetables. Add chicken or other stock. Option: add a small amount of honey and cayenne for a sweet and spicy flavor.
Serves: 6-8
Prep: 20 minutes
Cooking: 30 minutes
- 15 ounces chick peas (canned or home-cooked)
- 4 cups chicken or other stock
- 1 onion, diced
- 1 cup butternut squash, cubed
- 2 stalks celery, sliced
- 1 cup red peppers, chopped
- 2 cloves garlic, minced
- 2 tbs ghee
- 1 tsp sea salt
- Other herbs as preferred
