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| Chickpea Soup II |
"This recipe may be very fast and smooth to make. It is specially quality to have on cold winter days and in no way lasts long in my house! It is so flexible you may upload nearly some thing to it, which include pasta twists, chopped escarole, chopped spinach, broccoli, carrots, etc."
Ingredients :
- 1/8 cup olive oil
- 1 onion, chopped
- 1 clove garlic, minced
- 1 green bell pepper, chopped
- five button mushrooms, chopped
- half teaspoon dried oregano
- half teaspoon dried parsley
- half of teaspoon dried basil
- 1 pinch crushed red pepper flakes
- 1 (15 ounce) can tomato sauce
- 1 (15 ounce) can garbanzo beans, drained
- four cups water
Instructions :
| Prep : | Cook : 4M | Ready in : |
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- In a big saucepan over medium warmness, combine the olive oil, onion, garlic, bell pepper, mushrooms, oregano, parsley, basil and red pepper flakes. Saute for approximately 5 mins, or till onions are gentle. Add the tomato sauce, chickpeas and water. Reduce warmness to low, cowl and simmer for 30 minutes.
Notes :
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