Chickpea, Tomato, and Spelt Soup
- 1 cup spelt
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 carrot, halved lengthwise and cut into 1/2-inch lengths
- 1 celery stalk, diced
- 4 garlic cloves, chopped
- Coarse salt and ground pepper
- 2 bay leaves
- 2 teaspoons sweet paprika
- 1 teaspoon ground cumin
- 1/8 teaspoon saffron (optional)
- 4 cups chicken broth, homemade or canned
- 1 can (14 1/2 ounces) crushed tomatoes
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1/4 cup chopped flat leaf parsley, for garnish
- Produce
- Bay leaves (2)
- Carrot (1)
- Celery stalk (1)
- Chickpeas (1 can)
- Cumin, ground (1 teaspoon)
- Flat leaf parsley (1/4 cup)
- Onion, medium (1)
- Tomatoes (1 can)
- Canned Goods
- Chicken broth, homemade or canned (4 cups)
- Cooking & Baking
- Garlic cloves (4)
- Olive oil (2 tablespoons)
- Paprika, sweet (2 teaspoons)
- Saffron (1/8 teaspoon)
- Salt and ground pepper, Coarse (1)
- Other
- 1 cup spelt
Preparation
Read recipe preparation on wholeliving.com
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Recipe Stats
Published April 9, 2008 (4 years ago).
5 people saved this recipe.
