I have to say, I’m absolutely obsessed with my new Happy Cooking cookbook by Giada De Laurentiis. Every recipe in the book is the epitome of balanced cooking; she knows when it’s okay to treat yourself but keeps overall health and happiness in mind with every step of her recipes. This delicious Quinoa and Chickpea Soup pulled from her book is definitely considered more healthy than indulgent, but that doesn’t mean I enjoyed it any less! It is immensely flavorful with earthy rosemary and thyme, and packed with nutrients!
Last night I read through Giada’s whole book cover to cover. Her recipes are just so delicious looking and she’s so health conscious. She must be, to look the way she does! She’s kind of my spirit animal. She tries to cut out unnecessary processed foods and fats and is still unabashedly supportive of treating yourself once and a while. But enough rambling. Basically, this soup recipe of hers caught my eye because I love quinoa, I love chickpeas, and I love soup!
The ingredients in this soup are nice and fresh; you can definitely taste the rosemary and herbs coming through. The soup is pretty thick (which I like), so the quinoa adds a nice bite and texture. I used red quinoa instead of regular because I thought it added a nice color 🙂 The recipe listed below is slightly tweaked with the measurements, but the majority is the same. And also, before I made the soup I made a big batch of vegetable stock from the leftover veggies I had in the fridge. So it’s nice knowing that all the ingredients in this soup were fresh and never processed. I’m starting to really get into this whole “healthy” thing!
Quinoa and Chickpea Soup (serves 4)
- 1 tsp olive oil
- 1/2 large white onion, chopped
- 2 celery stalks, chopped
- 4 carrots, chopped
- 4 Roma tomatoes, roughly chopped
- 3 rosemary sprigs
- 3 thyme sprigs
- 1 tsp dried oregano (or 3 fresh sprigs)
- 1 15 oz can of chickpeas, drained and rinsed
- 2 cups vegetable broth
- 1 cup water
- 1/3 cup quinoa
- Salt and pepper to taste
- Parmesan cheese for garnish
In a large pot heat the oil over medium heat. Add the onion, carrots, celery, and salt and sauté for about 6 minutes until soft. Add the chopped tomatoes, herbs, and pepper and continue cooking for about 5 minutes, until the tomatoes are broken down. Add the chickpeas, broth, and water, and bring to a boil. Once boiling, reduce heat and simmer for 15 minutes.
Next, strain the soup into a large bowl, separating the solids and the liquid. Put the solid vegetables in a food processor or blender, but make sure to remove the herb stems. Put the liquid back in the pot and add the quinoa, and begin simmering. Blend the vegetables into a puree. When the quinoa is cooked (about 10-15 minutes), add the puree back into the pot and combine. Simmer for another 5 minutes.
Serve into bowls and shred a small amount of parmesan cheese on top for garnish. Curl up with a blanket and savor this delicious soup 🙂