Mediterranean Chick-Pea Soup

  • Yield 4 to 6 servings

This recipe is a winner with kids and adults alike.


2 teaspoons olive oil
1 cup diced onion
2 cups chicken broth or bouillon
1 -- (15-ounce) can chick-peas, drained
1 -- (14-ounce) can diced tomatoes, undrained
1 1/2 cups water
1/2 teaspoon cumin
1/4 teaspoon each ground cinnamon and pepper
1/2 cup uncooked ditalini pasta
2 tablespoons chopped fresh parsley


  1. 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. 



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