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Sunday Night Chickpea Quinoa Soup

Yields1 ServingPrep Time15 minsCook Time20 minsTotal Time35 mins

It's Sunday night, after a busy weekend of shuttling the kids around to hockey rinks. What can you make for dinner on a cold night? A hearty soup of course. The flavours are subtle, and enjoyed by fussy kids and adults alike.

 2 tbsp olive oil
 1 medium onion, diced
 4 garlic cloves, minced
 3 celery stalks, cut thinlu on the diagonal
 3 large carrots, cut into half moons
 2 broccoli stalks (not the florets, but what is left over from a previous meal), tough part peeled, then chopped
 1 tsp dried tarragon
 1 tsp thyme
 ½ tsp salt
 ¼ tsp black pepper
 2 bay leaves
 ½ cup quinoa, dry
 1 can of chickpeas, 546 ml
 ¼ tsp red pepper flakes
 5 cups vegetable stock
 2 tbsp balsamic vinegar

Heat oil in a large soup pot or dutch oven over medium heat. Add onions, garlic, celery, broccoli stalks and carrots. Saute for 5 minutes or until slightly tender.


Add tarragon, thyme, salt, black pepper, red pepper flakes and bay leaves to pot. Stir, and saute for a minute.


Stir in quinoa and vegetable stock. Cover pot with a lid.


Stir in chickpeas once quinoa is almost done.


Add the balsamic vinegar. Adjust seasonings to your preference, and serve in bowls.