Vegetable Soup with Chickpeas for Healthy Meal Planning
4garlic clovesyes, 4
3celery stalkslarge chunks
3carrots or a handful baby carrots
2-3 tomatoeslarge chunks
1potatoI didn't have potatoes so I used cauliflower, large chunks
1small bunch fresh cilantro
1can or 1 cup dried chickpeassoaked overnight
Sauté onion in oil until translucent then add garlic.
Add spices and stir for 2 minutes.
Add remaining ingredients and cook on stovetop 30-45 min until vegetables are fork-tender.
Remove vegetables and place in blender or processor and blend until smooth. Return to broth and chickpeas and mix until blended.
Serve with crusty bread.
I like to use chunky veggies and then purée them at the end, but you can chop the veggies smaller and have it more like a soup rather than stew.
This is a great "refrigerator soup" made with leftovers. Also freezes well for a make-ahead meal!