Vegetable Chickpea Soup

 By: Shirley Nozawa

Serves 3-4


  • 1 zucchini, sliced
  • 1 tomato, quartered
  • 1/2 potato, quartered
  • 1/2 onion, quartered
  • 1 carrot, sliced
  • 1 cup of cooked chickpeas
  • 3 cups of vegetable stock (I put 2 tablespoons of McKay's "Chicken" Style Seasoning in 3 cups of water)
  • 1 cup of spiral pasta or couscous

In a soup pot:

  1. Boil 3 cups of vegetable stock along with potatoes, carrots, onions and pasta (if you are using coucous, don't put the couscous in yet).
  2. Boil until pasta/potatoes are tender (10 minutes?).
  3. Put the rest of your veggies (zucchini, tomato) and cooked chickpeas in the soup pot, let boil for 3-5 minutes.
  4. Once your veggies are tender, remove from heat and serve! *If you are using couscous, remove soup from heat and then put the couscous in the pot and let sit for 1 minute. Stir and serve!


This is my soup using pasta, I didn't use carrots (didn't have any).