Vegetable Soup with Chickpeas
A hearty meal for those cold winter days!
Ingredients
- 2 cups dried chickpeas (soaked overnight) You can use canned chickpeas as well. If you choose to do that, it will be 2 15oz cans drained.
- 3 red peppers chopped
- 1 green pepper chopped
- 15 tomatoes chopped
- 2 cups veggie broth
- 3 large garlic cloves minced
- 1 T tahini
- 1 tsp cumin
- sea salt to taste
Instructions
- Throw all the ingredients in a crock pot and cook on high for at least 5 hours.
Recipe Notes
Store this soup in the fridge. It should last at least a week. You can also freeze it for longer storage. I topped mine with avocado. Yum!