Wednesday, May 21, 2008

Chickpea, Tomato, and Pasta Soup

A quick and easy soup that uses ingredient probably found in your pantry. Slightly spicy and great with toasted kaiser rolls. Try adding grilled/broiled/boiled chicken for something more filling.

yield: 4 1.5-cup servings

2 tsp olive oil
1 cup diced onion
1 1/2 cups water
1/2 tsp cumin
1/4 tsp cinnamon
1/4 tsp pepper
16 oz chicken broth
1 (15.5 oz) can chickpeas, rinsed and drained
1 (14.5 oz) can diced tomatoes
1/2 cup uncooked ditalini

1. Heat oil in medium pot over medium-high heat. Add onion; sauté until tender. Add remaining ingredients. Bring to a boil. Cook 15 minutes or until pasta is tender. Salt to taste.

No comments: