Chickpea Revolution Cookbook by Heather Lawless; Jen Mulqueen

Author:Heather Lawless; Jen Mulqueen
Language: eng
Format: epub
Publisher: Skyhorse Publishing
Published: 2018-03-27T04:00:00+00:00

Italian Minestrone Soup with Neatballs

(Serves 6)

We like to make a big pot of this soup and enjoy it for several days. It’s so wholesome and comforting that everyone wants more, so you may wish to double the recipe. Perfect for kids and grown-ups alike, it’s lovely served alongside cut veggies and fresh bread. Black chickpeas are called for in this recipe, but regular ones will do just fine if that’s all you have on hand.

Ingredients

For the Neatballs

2 tbsp ground flax

3 tbsp warm water

½ white onion, chopped

3 cloves garlic, minced

2 cups black chickpeas

1 tsp dried oregano

¼ cup fresh basil, chopped

¼ cup bread crumbs or vegan panko

2 tbsp vegan margarine

2 tbsp olive oil

For the Soup

1 (28-oz) can crushed tomatoes

4 cups vegetable stock

½ cup water

2 bay leaves

½ tbsp dried onion flakes

1½ tsp salt

3 carrots, peeled and sliced

¾ cup acini de pepe pasta

Directions

1. Place flax in warm water and allow to sit for 5 minutes, until thick and goopy.

2. Place onion, garlic, chickpeas, oregano, basil, bread crumbs or panko, and margarine in a food processor and process until well combined.

3. Using a teaspoon, shape mixture into tiny “Neatballs.”

4. Heat olive oil in stock pot. Working in batches, cook balls for about 5 to 6 minutes, turning halfway, until golden brown and crispy. Remove from pot and set aside.

5. Using the same pot, place crushed tomatoes, vegetable stock, water, bay leaves, dried onion, salt, carrots, and pasta. Bring to a boil, reduce heat, and allow to simmer for 25 to 30 minutes.

6. Remove bay leaves. Place in serving bowls, topped with 8 to 10 Neatballs per bowl. Serve with fresh ground pepper and fresh bread if desired.

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