Friday, October 23, 2009

Chickpea, Tomato,and Spelt Soup

Spelt is an ancient whole grain native to southern Europe. It's packed with fiber and high in protein.


1 cup spelt
2 tablespoon olive oil
1 medium onion chopped
1 carrot halved
1 celery stalk diced
4 garlic cloves chopped
Coarse salt and pepper
2 bay leaves
2 Teaspoon sweet paprika
1 teaspoon ground cumin
1/8 teaspoon saffron Optional
4 cups chicken broth
1 can crushed tomatoes
1 can chickpeas drained and rinsed
1/4 cup chopped flat leaf parsley


1.Place spelt in a medium bowl and cover with cold water and let soak for 1 hour drain

2. In a 5 quart dutch oven or large soup pot, heat oil over medium. Add onion,carrot,celery,and garlic. Season with salt and pepper and cook for 5 minutes. Add bay leaves,paprika, cumin,saffron,spelt, broth and 1 cup water. Bring to boil and reduce to simmer, and cook for 30 minutes or until spelt is tender.

3. Add tomatoes and chickpeas and cook for 20 minutes until flavors have blended. Discard bay leaves. Sprinkle with parsley.

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