What’s for dinner? Health and flavor with this tomato and chickpea soup! It’s a great day to be vegan!
Every season is the perfect season for hearty soups that warm the soul and capture our taste buds. This soup can be made in big batches and then frozen and eaten at a later time.
This soup will hit the spot when you sprinkle in the smoked paprika, adding a fun smoky flavor. Another great option for this soup is to include some roasted red peppers. You can add them to the tray when you’re baking your vegetables. To liven it up, drizzle some lemon juice on your soup near the end of baking. You can add any additional herbs of choice such as freshly chopped basil or tarragon. This recipe uses a variety of microgreens to add vitamins and boost alkalinity in the body.
Chickpeas are such a versatile legume. They can be used for so many dishes, but most importantly they are high in protein, fiber, and contain so many great benefits that help boost our health. Chickpeas are rich in selenium which helps prevent inflammation in the body. Chickpeas keep us fuller longer and lower overall calorie intake for the day.
This recipe is vegan, dairy free, and gluten free. This is the perfect recipe to serve for a family dinner or large crowd. It is a definite crowd pleaser.
