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Chickpea and Red Pepper Soup with Quinoa

Art Smith
  • 25 minutes
  • Serves 4

INGREDIENTS

1

Carrot

2

stalk Celery

2 cans

Chickpeas, low-sodium

3 cloves

Garlic

1

Onion, medium

1

Parsley, fresh

2 cups

Vegetable broth, low-sodium

1/2 cup

Quinoa

1

Kosher salt

1 tbsp

Paprika, smoked

1

Pepper

1

Pepper, yellow

1

Red pepper

2 tbsp

Olive oil

2 tbsp

Red wine vinegar