Chickpeas carry dense quantities of important nutrients and minerals like folate, iron and phosphorous. Try them out in this delicious soup.
Sauté diced onions, butternut squash, celery, red peppers and garlic in ghee, salt, and herbs of choice.
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.
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