November 01, 2012

chickpea and quinoa soup

We got these two giant coffee mugs at a thrift store this summer.  I just wanted to show them off.  And... they're perfect for soup!

This soup uses all your pantry staples.  All you need from the fridge is some fresh cilantro to garnish.  So you should hopefully have all these ingredients on hand and whip this soup up any old time you like.

Here's the recipe!

Chickpea and Quinoa Soup

2 tbsp canola oil
5 garlic cloves, finely chopped
1 onion, chopped
1/2 tsp chili flakes
1/2 tsp ground cumin
1 tsp herbes de provence or dried thyme
1 can diced tomatoes
900 mL chicken or vegetable stock

1/4 cup dry quinoa

1 can chickpeas, drained
salt & pepper
1/4 cup fresh cilantro, roughly chopped

Heat the oil in a large pot.  Cook the onions for about 5 minutes until softened then add the garlic.  Add the chilli flakes, cumin, herbes de provence and cook for another couple of minutes.

Add the diced tomatoes, stock and quinoa.  Bring to a boil and reduce heat, cover and let simmer for about 20 minutes, until the quinoa is cooked.  Add chickpeas and cook for another 5 minutes.  Serve in your favourite soup bowl and sprinkle with fresh cilantro.  Enjoy!

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