Chickpea Soup with Quinoa and Veggies
Ingredients
Instructions
  1. In a Dutch oven on medium heat, saute the onion in extra virgin olive oil for two minutes.
  2. Add the bell pepper, tomatoes, and carrots to the Dutch oven and saute for another five minutes, moving the ingredients around with a wooden spoon.
  3. Next, pour in the chickpeas, vegetable broth, tomato paste, garlic, dried herbs, sea salt, and ground pepper. Stir all of the ingredients together and turn the heat to high. Once the contents start to boil, put the lid on and turn it down to low heat. Let it simmer for 15 minutes.
  4. Stir in the quinoa and kale and put the lid back on for 15 minutes more.
  5. Take out the bay leaves, give it one last stir, and taste to see if you need more salt and pepper.
  6. Serve hot with a sliced baguette!