Punchfork has been acquired by Pinterest!
Read the announcement.
Site shutdown: March 15th, 2013
Punchfork
About
▼
About Punchfork
Recipe API
Help
Goodies
Company
Contact
Terms of Use
Privacy Policy
Sign in
Browse
▼
Recipes
Publishers
Random Recipe
Chickpea and Arugula Soup with Parmesan
http://feedmephoebe.com/2012/10/meatless-monday-chickpea-and-arugu...
Like
Ingredients
categorized
original
2 tablespoons extra virgin olive oil
2 carrots, peeled and chopped
1 large red onion, diced
2 celery ribs, chopped
4 cloves garlic, minced
1 bay leaf
2 sprigs fresh thyme (or ½ teaspoon dried)
One 15-ounce can chickpeas, rinsed and drained
1 quart chicken or veggie stock
5 ounces baby arugula
Parmesan for garnish
Ingredients
categorized
original
This recipe is
vegetarian
This recipe is
gluten-free
(some ingredients require gluten-free brands)
Produce
Baby arugula
(
5
ounces
)
Bay leaf
(
1
)
Carrots
(
2
)
Celery, ribs
(
2
)
Chickpeas
(
1
15-ounce can
)
Garlic
(
4
cloves
)
Red onion, large
(
1
)
Thyme, fresh
(
2
sprigs
)
Canned Goods
Chicken or veggie stock
(
1
quart
)
Cooking & Baking
Olive oil, extra virgin
(
2
tablespoons
)
Dairy
Parmesan
(
1
)
Preparation
Read recipe preparation on
feedmephoebe.com
Feed Me Phoebe
feedmephoebe.com
All 109 recipes
Social Stats
39.5
Rating
1-100
3
Tweets
7
Facebook
Shares
0
StumbleUpon
Views
153
PinterestPins
Recipe Stats
Published October 22, 2012 (4 months ago).
25 people saved this recipe.
Share Recipe
Link
© Punchfork, Inc. All third party content © their respective owners.
Terms of Use
Privacy
About
Blog
Contact
API