Chickpea and vegetable soup

I was not sure whether to call this a soup or a stew. There are so many vegetables in it that it eats more like a stew.  It is filling and delicious and you can eat a large portion without feeling guilty.

It’s simple and quick to make. Sauté some onions in a little olive oil, add garlic, a sprinkle of hot pepper flakes, and an herb. Add carrots, celery, tomatoes, a can of rinsed chickpeas, and a couple of cups of chicken or vegetable stock and a couple of cups of water. Bring to a boil. Add a small pasta like orzo or ditalini. When the pasta is al dente stir in some greens. I used an arugula/kale salad mix. Season with salt and pepper to taste. When the greens wilt, you’re done!

Can be served with some scallions on top, a drizzle of olive oil, and a grate of Parmesan cheese (for non-vegans.)

Note: For a thicker consistency you could take out a cup of the chickpeas and vegetables with a little of the broth, whiz it up, and then stir back into the soup.