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Chickpea Soup with Parsley and Parmesan

40 mins to make • Serves 4

Produce

2 cans 15 ounces each) chickpeas
1 Flat-leaf parsley, fresh leaves
5 cloves Garlic

Canned Goods

4 cups Chicken broth

Baking & Spices

1 Pinch Red-pepper flakes
1 Salt and freshly ground pepper, Coarse

Oils & Vinegars

2 tbsp Olive oil, extra-virgin

Bread & Baked Goods

1 Toasts or bread

Dairy

1 Parmesan cheese

Liquids

1 cup Water
Martha Stewart Living
Martha Stewart Living • 39 weeks ago

Chickpea Soup with Parsley and Parmesan Recipe

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  • Courtney Russell

    Made this tonight. So good. I altered it slightly, reduced curry powder to 2t, but I use a pretty spicy WF blend. Added one extra T of ketchup and 1 T of honey. It was still a little too spicy for my kids and they do like some spicy food. CR