Mediterranean Chick-Pea Soup

  • Yield: 4 to 6 servings


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