I created this today ... YUM!!
1/2 pound dry chick peas (soaked the night before)
12 cups of water, add more later
3 tablespoons of chicken base (it's what I had on hand, you could use
chicken broth in place of the water)
1 cup chopped carrots
1 1/2 cup of corn (I used frozen)
1/2 cup chopped onion
3 chicken breasts, boneless, skinless
1 1/3 cup quinoa
4 cups of chopped Kale maybe a bit more. I bought a huge bunch from the
Farmers Market.
2 cloves of garlic
Soak the chick peas over night, then cook for about one hour. Rinse.
Separate the chick peas, put 1/2 in the pot, save the other half for later.
Add water, chicken breasts, carrots, chicken soup base and onion. Cook until
the chicken is mostly done. Remove the chicken from the pot and dice.
Return to the pot.
Put the remainder of the chick peas in a blender, add the garlic, blend
well, adding some of the broth from the soup. Pour into the pot.
Add the Quinoa, cook for at least 15 min.
Add the chopped Kale, cook until done. You may have to add a little extra
water to make more broth. It depends on how thick you like your soup.
Run to the bakery while cooking and buy some heavenly crusty bread. (ok, I
didn't run, I walked to the bakery 😉 good enough)
My DH and kids (8 and 4 year old) LOVED this soup. I did as well. My 8
year old requested it in her packed school lunch tomorrow. Her wish will be
granted 😄