This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Chickpea And Zucchini Soup
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- #56291
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
2 tablespoons olive oil or vegetable oil
1 medium red onion, diced small
3 cloves garlic, minced
1 teaspoon dried thyme leaves
1 can (16 ounce size) tomatoes
1 can (16 ounce size) chickpeas (garbanzo beans)
1 teaspoon chili powder
salt and freshly ground black pepper, to taste
8 cups water or other liquid (including liquid from tomatoes)
3 zucchini (no longer than 7 inches)
2 ounces spaghetti, broken into 2-inch lengths
directions
Heat oil in a large pot. Add onion, garlic and thyme and cook over high heat until onion is soft, about 3 minutes. Drain tomatoes (saving liquid) and dice them small. Add to the pot along with chickpeas, chili powder, salt, pepper and 8 cups liquid.
Prepare zucchini by cutting it into 3-by-1/4-inch matchsticks. Add to the pot, then add spaghetti. Bring to a boil, reduce the heat to medium and cook until spaghetti in tender, about 15 minutes. Serve hot.
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