Reviews (1)        Add Rating & Review     36 Ratings   5 star values:        13    4 star values:        10    3 star values:        10    2 star values:        2    1 star values:        1                Martha Stewart Member     Rating: Unrated       12/09/2013   I was so excited about the prospect of this recipe, however... taking a closer look it shows that you use chicken broth as the base. This is quite disappointing as you have it listed under vegetarian recopies.

Back to Chickpea, Tomato, and Spelt Soup All Reviews for Chickpea, Tomato, and Spelt Soup - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Chickpea, Tomato, and Spelt Soup Credit: Anna Williams Recipe Summary prep: 15 mins total: 2 hrs Servings: 4 Yield: Makes 6 cups

Ingredients Ingredient Checklist 1 cup spelt 2 tablespoons olive oil 1 medium onion, chopped 1 carrot, halved lengthwise and cut into 1/2-inch lengths 1 celery stalk, diced 4 garlic cloves, chopped Coarse salt and ground pepper 2 bay leaves 2 teaspoons sweet paprika 1 teaspoon ground cumin 1/8 teaspoon saffron (optional) 4 cups chicken broth, homemade or canned 1 can (14 1/2 ounces) crushed tomatoes 1 can (15 ounces) chickpeas, drained and rinsed 1/4 cup chopped flat leaf parsley, for garnish

Cook’s Notes For a more intense flavor, use a mild smoked paprika instead of a sweet one. Topping off the soup with parsley adds an earthy tone.

Gallery Chickpea, Tomato, and Spelt Soup Credit: Anna Williams

Recipe Summary prep: 15 mins total: 2 hrs Servings: 4 Yield: Makes 6 cups

Chickpea, Tomato, and Spelt Soup      Credit: Anna Williams

Chickpea, Tomato, and Spelt Soup

Credit: Anna Williams

Chickpea, Tomato, and Spelt Soup

Recipe Summary prep: 15 mins total: 2 hrs Servings: 4 Yield: Makes 6 cups

Recipe Summary

prep: 15 mins total: 2 hrs

Servings: 4 Yield: Makes 6 cups

prep: 15 mins

total: 2 hrs

prep:

15 mins

total:

2 hrs

Servings: 4

Yield: Makes 6 cups

4

Makes 6 cups

Ingredients

Ingredients

  • 1 cup spelt 2 tablespoons olive oil 1 medium onion, chopped 1 carrot, halved lengthwise and cut into 1/2-inch lengths 1 celery stalk, diced 4 garlic cloves, chopped Coarse salt and ground pepper 2 bay leaves 2 teaspoons sweet paprika 1 teaspoon ground cumin 1/8 teaspoon saffron (optional) 4 cups chicken broth, homemade or canned 1 can (14 1/2 ounces) crushed tomatoes 1 can (15 ounces) chickpeas, drained and rinsed 1/4 cup chopped flat leaf parsley, for garnish

Directions

Place spelt in a medium bowl and cover with cold water. Let soak for 1 hour; drain.

In a 5-quart Dutch oven or large soup pot, heat oil over medium. Add onion, carrot, celery, and garlic. Season with salt and pepper and cook for 5 minutes. Add bay leaves, paprika, cumin, saffron (if using), spelt, broth, and 1 cup water. Bring to a boil, reduce to a simmer, and cook for 30 minutes or until spelt is tender.

Add tomatoes and chickpeas and cook for 20 minutes or until flavors have blended. Discard bay leaves. Sprinkle with chopped parsley before serving.

Cook’s Notes For a more intense flavor, use a mild smoked paprika instead of a sweet one. Topping off the soup with parsley adds an earthy tone.

Cook’s Notes

For a more intense flavor, use a mild smoked paprika instead of a sweet one. Topping off the soup with parsley adds an earthy tone.

Reviews (1)

 Add Rating & Review     36 Ratings   5 star values:        13    4 star values:        10    3 star values:        10    2 star values:        2    1 star values:        1        

   Martha Stewart Member     Rating: Unrated       12/09/2013   I was so excited about the prospect of this recipe, however... taking a closer look it shows that you use chicken broth as the base. This is quite disappointing as you have it listed under vegetarian recopies.

Reviews (1)

Add Rating & Review     36 Ratings   5 star values:        13    4 star values:        10    3 star values:        10    2 star values:        2    1 star values:        1

Add Rating & Review

36 Ratings 5 star values: 13 4 star values: 10 3 star values: 10 2 star values: 2 1 star values: 1

36 Ratings 5 star values: 13 4 star values: 10 3 star values: 10 2 star values: 2 1 star values: 1

36 Ratings 5 star values: 13 4 star values: 10 3 star values: 10 2 star values: 2 1 star values: 1

  • 5 star values: 13 4 star values: 10 3 star values: 10 2 star values: 2 1 star values: 1

    Martha Stewart Member     Rating: Unrated       12/09/2013   I was so excited about the prospect of this recipe, however... taking a closer look it shows that you use chicken broth as the base. This is quite disappointing as you have it listed under vegetarian recopies.

    Martha Stewart Member

    Rating: Unrated 12/09/2013

I was so excited about the prospect of this recipe, however… taking a closer look it shows that you use chicken broth as the base. This is quite disappointing as you have it listed under vegetarian recopies.

Rating: Unrated

All Reviews for Chickpea, Tomato, and Spelt Soup

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Chickpea, Tomato, and Spelt Soup

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest