Recipe for Chickpea-Vegetable Soup 
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Yield:
8
Ingredients:
Amount Ingredient
5 cup Vegetable Stock or vegetable broth
(see separate recipe)
1 tbl olive oil plus
1 tsp olive oil
1 med onion, diced
2 med clove garlic, minced
2 stalk celery, diced
1 cup chopped green cabbage
1 tsp dried basil
1 tsp dried tarragon
1 tsp dried thyme
1 tsp salt
1/4 tsp freshly ground pepper
1/4 tsp caraway seeds
1/4 tsp red pepper flakes
2 sm carrots, diced
1 med all-purpose potato, peeled and diced
(1 cup)
1/2 cup cooked or rinsed canned chickpeas
2 cup canned crushed tomatoes
1 tsp balsamic or red wine vinegar
Instructions:
Instructions: 8 SERVINGS DAIRY-FREE

This chunky soup is great as is, but you can also try pureeing it for a change.

In large saucepan, heat stock over medium heat; do not boil.

Meanwhile, in large pot, heat oil over medium-high heat. Add onion and garlic and cook, stirring often, until softened, about 3 minutes. Stir in celery and cabbage, a little at a time. Add basil, tarragon, thyme, salt, pepper, caraway seeds and pepper flakes and cook, stirring, 3 minutes.

Add carrots, potato and hot stock and bring to boil. Stir in chickpeas and tomatoes and return to a boil. Reduce heat to low, cover partially and simmer 45 minutes.

Remove from heat; stir in vinegar. Let stand, covered, 30 minutes, before adjusting seasonings. Rewarm over low heat. Ladle into bowls, garnish with basil and serve.

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