Mediterranean Chick-Pea Soup


  • 2 t olive oil
  • 1 c diced onion
  • 2 c chicken broth or bouillon
  • 1 (15-ounce) can chick-peas, drained
  • 1 (14-ounce) can diced tomatoes, undrained
  • 1 ½ c water
  • ½ t cumin
  • + 3 more ingredients
    • ¼ t each ground cinnamon and pepper
    • ½ c uncooked ditalini pasta
    • 2 T chopped fresh parsley

Heat olive oil in a large saucepan and saute onion for 3 minutes. Add broth, chicke-peas, tomatoes, water, cumin, cinnamon and pepper. Bring to a boil. Reduce heat to low. Simmer, covered, for 5 minutes. Add pasta. Cook for 9 minutes. Stir in parsley.

View full recipe at Relish


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