SPRING CHICKPEA SOUP
 
Prep time
Cook time
Total time
 
Author:
Serves: 4-6 servings
Ingredients
  • 4 chayote squash cubed
  • 1 lb of sliced portobello mushrooms
  • 1 green bell pepper, chopped
  • 1 medium onion, chopped
  • 2 garlic cloves minced
  • 4 Roma tomatoes cut in quarters
  • 1 can of organic chickpeas
  • 1 cup vegetable broth LOW SODIUM
  • 1½ teaspoons ground cumin
  • 1½ teaspoons chili powder
  • 1 teaspoon pink Himalayan sea salt
  • Cilantro to garnish
Instructions
  1. Prep lightly coat slow cooker with grape seed oil.
  2. Cook stir-fry: squash, mushrooms, bell pepper, onions, garlic in a skillet over medium heat until onions are lightly browned and squash softens; do not overcook. Add to slow cooker.
  3. Stir in tomatoes and next 5 ingredients. Cover and cook on HIGH 1 hour.
Notes
Having trouble finding Chayote squash? No problem, you can substitute with butternut squash. You can also use potatoes. Ladle UP! :)
Recipe by Taste of Yummy at https://www.tasteofyummy.com/spring-chickpea-soup/