Visit her site – amazing stuff… she’s fantastic!!!!<\/p>\n
Vegan Chef Mayra
\nTomato Chickpea Soup (vegan) Slow Cooker OR Stovetop<\/p>\n
Servings\/Yield<\/p>\n
—
\n1 cup Dried Garbanzo Beans, (or 2 16 oz cans organic, rinsed and drained)
\n6 Plum Tomatoes, Diced
\n2-3 large Carrots, diced
\n2 stalks celery , diced
\n2 cloves garlic
\n2 tsp cumin
\n2 tsp spicy paprica
\n2 bay leaf
\n1 tablespoon raw cane or turbinado sugar
\n1 tablespoon tahini
\n1 tsp salt
\n1 Can Tomato paste (organic)
\n4 tablespoons olive oil
\n2 tablespoons dried basil (or 1\/2 c chopped)
\n2 tablespoons Braggs Liquid Aminos
\n2 Tablespoons Fresh Parsley or Cilantro, minced
\nMethod<\/p>\n
from: mychefmayra.com<\/p>\n
HOW TO COOK GARBANZO BEANS<\/p>\n
1. Sort and clean the dried beans
\n2. Soak the beans in hot water for four hours, or overnight in cold water
\n3. Drain and rinse
\n4. Place in medium saucepan, cover with cold unsalted water
\n5. Bring to boil uncovered, boil for ten minutes, skim the foam
\n6. Stove Top: Cover and simmer for 2 hours
\n7. Pressure cooker: 9 minutes at high pressure
\n8. Slow cooker or crock pot (large size):
\nAfter boiling and skimming the beans, cook for 6 – 8 hours covered on low.<\/p>\n
Soup Directions:<\/p>\n
1. Dice tomatoes, carrots and celery
\n2. Add to beans and bean stock with bay leaves, basil, salt,
\ntomato paste,tahini, and sugar
\n3. If using organic canned beans, drain and rinse, then add 4 cups water
\nand 2 veggie cubes
\n4. Heat olive oil on medium low
\n5. Peel, core and mince the garlic cloves, and brown in the oil
\n6. Stir the cumin and paprika into the oil and heat for five minutes
\n7. Add 1\/2 cup hot water to the spice mixture to make a smooth paste,
\nthen transfer to the beans and veggies
\n8. Stovetop: Bring to boil, simmer covered for one hour
\n9. Crockpot: Turn heat to high, cook for 2 hours
\n10. Blend soup with a blender stick, or in batches in a blender
\n11. Add Braggs, fresh minced herb, more salt and pepper to taste<\/p>\n
Serve with Rice or Barley! YUM !<\/p>\n","protected":false},"excerpt":{"rendered":"
Visit her site – amazing stuff… she’s fantastic!!!! Vegan Chef Mayra Tomato Chickpea Soup (vegan) Slow Cooker OR Stovetop Servings\/Yield — 1 cup Dried Garbanzo Beans, (or 2 16 oz cans organic, rinsed and drained) 6 Plum Tomatoes, Diced 2-3 large Carrots, diced 2 stalks celery , diced 2 cloves garlic 2 tsp cumin 2 […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[24],"tags":[77,79,76,78,31,3],"class_list":["post-218","post","type-post","status-publish","format-standard","hentry","category-recipes","tag-chickpeas","tag-mychefmayra","tag-soup","tag-tomatoes","tag-vegan","tag-vegetarian"],"_links":{"self":[{"href":"https:\/\/popvegonline.com\/blog\/wp-json\/wp\/v2\/posts\/218","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/popvegonline.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/popvegonline.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/popvegonline.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/popvegonline.com\/blog\/wp-json\/wp\/v2\/comments?post=218"}],"version-history":[{"count":1,"href":"https:\/\/popvegonline.com\/blog\/wp-json\/wp\/v2\/posts\/218\/revisions"}],"predecessor-version":[{"id":219,"href":"https:\/\/popvegonline.com\/blog\/wp-json\/wp\/v2\/posts\/218\/revisions\/219"}],"wp:attachment":[{"href":"https:\/\/popvegonline.com\/blog\/wp-json\/wp\/v2\/media?parent=218"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/popvegonline.com\/blog\/wp-json\/wp\/v2\/categories?post=218"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/popvegonline.com\/blog\/wp-json\/wp\/v2\/tags?post=218"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}