This winter vegetable soup was inspired by a recent trip to the farmers market. With tons of local squashes and root vegetables on display, vegetable soup came to mind. I added garbanzo beans and quinoa to make it heartier (and even healthier!), but you can leave those out, or make a few substitutions.
Tag Archives | chickpeas
This butternut squash and chickpea soup is completely unprocessed, seasonal, vegan, and super simple to make. It’s perfect for a chilly autumn afternoon; the soup will fill your house with a warm and spicy aroma.
I enjoy tossing beans and seeds on as many recipes as I can and testing out the flavors.
I had no idea that one could make hummus from garbanzo flour (I’d always started with whole garbanzo beans), but if it’s a recipe on the back of a Bob’s Red Mill bag, it’s bound to be good.
Mary Papoulias-Platis is the co-owner of and executive chef at the Greek Gourmet, a family owned and operated concession and catering business, in San Diego since 1974. Today she shares her technique for preparing chickpeas from the dried beans instead of getting them out of a can.