April RotM: Chickpea & Quinoa Soup (chicken & rice, without the chicken & rice)

It's hard to believe that April is already here! Spring is trying its hardest to arrive, and we've had a couple really beautiful, sunny days, but the past couple days have been cloudy and chilly. In the spirit of chilly days, this Recipe of the Month is dedicated to Chickpea & Quinoa Soup: a spin off of chicken and rice soup that has neither chicken nor rice, but all the warmth and comfort you'd expect. Poultry seasoning helps bring out that chicken soup flavor, and the chickpeas and quinoa are packed with protein to keep you full and cozy on a blustery day.

Chickpea & Quinoa Soup

Makes about 6 servings

Prep time: ~15 minutes

Cook time: ~45 minutes

Ingredients:

4 carrots, peeled and diced

4 celery stalks, diced

1 medium yellow onion, diced

4 cloves garlic, minced

1 14oz can chickpeas, drained and rinsed

2 tbsp olive oil

salt/pepper to taste

64 oz vegetable broth

1 1/2 c water

1 c uncooked quinoa

1 tsp poultry seasoning

1/2 tsp salt

2-3 tbsp lemon juice, or to taste

1. Heat oil over medium heat in a deep soup pot. Add carrots, celery, onion, garlic, and chickpeas. Season with salt and pepper to taste and cover. Cook for 10 minutes, stirring occasionally, until veggies are starting to soften.

2. Stir in the broth, water, and quinoa. Add the seasoning and salt and cook on medium/medium-low heat for 30-35 minutes, until quinoa is fluffy.

3. Remove from heat and add lemon juice, starting with 2 tbsp and add to taste. If you want a little more of that "chicken soup" taste, add a little thyme.

This recipe was mighty delicious, mighty comforting, and mighty easy. I had plenty to jar for the next couple days, as well as to freeze and enjoy later! Look at all that quinoa. Ugh. I could cry.

Happy cooking!