Ok, this soup may not have an outstanding look, but the taste is so yummy. The flavor is so pleasing and its hearty enough to fill you up for a good while. Such a great winter soup. This is from Vegetarian Times magazine November/December 2009 issue. it makes 6 servings.
Italian Chickpea Soup
4 cups low-sodium vegetable broth
1 medium onion, chopped (1 1/2 cups)
3 cloves garlic, minced
1 small bay leaf
1 teaspoon dried thyme
1 teaspoon dried oregano
1/8-1/4 teaspoon cayenne pepper
2 (16-ounce) cans chickpeas, rinsed and drained
2 large sweet potatoes, peeled and cut into 1/2-inch cubes (6 cups)
1 stalk celery, finely diced (1/2 cup)
1 tablespoon Dijon mustard
1/3 cup chopped fresh parsley, plus a few sprigs for garnish
Bring broth, onion, garlic, bay leaf, thyme, oregano, cayenne pepper, and 2 cups water to a boil in large saucepan over medium heat. Simmer 5 minutes. Add chickpeas, sweet potatoes, celery, and mustard, and simmer 10 to 12 minutes more, or until vegetables are very soft.
Mash vegetables and chickpeas to chunky purée with potato masher or large spoon. (Chickpeas will remain mostly whole.) Stir in parsley, and season with salt and pepper, if desired. Garnish each serving with parsley sprig.
Per serving: Calories: 323, Protein: 16.2g, Total fat: 4.3 g, Saturated fat: 0.4 g, Carbs: 56.4 g, Fiber: 13.8 g