1 can (28 fl oz/796 mL) no-salt-added diced tomatoes, undrained
1/4 cup fresh lemon juice
1/2 tsp. crushed red pepper
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How do I make it ?
Heat dressing in large saucepan on medium-high heat. Add carrots, onions, yellow peppers and celery; cook 3 to 5 min. or until vegetables are crisp-tender, stirring occasionally. Stir in seasonings; cook and stir 1 min.
Add broth, water, chickpeas and tomatoes. Bring to simmer; cover. Simmer on low heat 30 min.
Remove soup from heat. Mash vegetables and beans slightly with potato masher. Stir in lemon juice and crushed pepper.
Kraft Kitchen Tips!
This soup would be equally delicious prepared with lentils or a mixture of chickpeas and lentils. You will get about 2 cups chickpeas from each rinsed can.
For added colour and flavour, garnish each serving with chopped fresh parsley.
Calories From Fat
% Daily Value
Fat 3 g
Saturated fat 0.4 g
Cholesterol 0 mg
Sodium 350 mg
Carbohydrate 20 g
Fibre 4 g
Sugars 5 g
Protein 5 g
10 servings, 1 cup (250 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.