Chickpea Soup with Polenta
Ingredients:
- 4 c Vegetable Broth
- 1 c Dried Polenta
- 1 tbsp Olive Oil
- 1 c Onions chopped
- 2 cloves Garlic minced
- 1 tsp Sea Salt divided
- 0.25 tsp Ground Black Pepper
- 1 tsp Cumin ground
- 0.25 c Lemon Juice
- 30 oz Canned Garbanzo Beans 2 cans, drained and rinsed
- 29 oz Diced Tomatoes 2 cans
- 1 bunches Green Onions chopped
Instructions:
- Bring vegetable broth to a boil in a medium saucepan with .5 tsp sea salt. Gradually add polenta, stirring constantly with a whisk.
- Reduce heat, and simmer 3 minutes, stirring frequently. Remove from heat; cover and set aside.
- While polenta cooks, heat oil in a large skillet over medium-high heat. Add onion and garlic; saute for 3 minutes.
- Add lemon juice, cumin, .5 tsp sea salt, black pepper, chickpeas, and tomatoes.
- Bring to a boil. Reduce heat, and simmer for 6 minutes.
- Stir in the green onions. Serve stew over polenta.
Nutrition
Calories: 599kcal | Carbohydrates: 107g | Protein: 24g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 1561mg | Potassium: 1159mg | Fiber: 19g | Sugar: 19g | Vitamin A: 945IU | Vitamin C: 32.3mg | Calcium: 189mg | Iron: 9mg
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