Chickpea, Quinoa, and Tomato Soup
This simple soup is a bowl of satisfaction.
See Recipe below.
Yesterday a friend wished me the best for this new episode in my life. Since her message, I realize it is a perfect way to think of this venture of stepping away from Facebook and starting this blog–indeed worthy of being separated out as a new episode. Thank you Maria!
In the past, I readily labeled dramatic events as new episodes in my life, such as an interstate move, having children, deciding to climb a mountain on my birthday or become a stair climber…even the first time I worked out in the gym.
One of the more dramatic, at age 20, I took a break from college, packed my Volkswagen Beetle with everything I owned and set out on a road trip from coast to coast. In the early seventies, everything I owned included a few very simple housewares, a carpet-bag of clothing, a kit of essentials, cassette tapes and a huge spirit of adventure–looking for alternatives, new awareness and levels of consciousness.
In 2013, my cassette tapes of Madman Across the Water, Tea for the Tillerman, Leon Russell and the Shelter People, and After the Gold Rush, are long gone. My spirit of adventure? My desire for alternatives, increased awareness and new levels of consciousness? All as strong as ever, as I pack this daily blog experience with my sub-conscious belongings and set out coast to coast online instead of driving my yellow Beetle.
Also as I continue learning to run, hoping the day will come when I can keep running, pressing to a new place with my body, feeling the natural high, not only of the endorphins, but of the sheer thrill of doing it. I’m looking forward to that day!
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In the meantime, last evening I adapted a soup recipe from the vegan chickpea — a site full of deliciously tempting recipes.
Chick Pea, Quinoa, and Tomato Soup
Ingredients
1 medium Onion, chopped
6 cloves Garlic, minced
1 teaspoon Olive Oil
1 teaspoon fresh Rosemary
1/2 teaspoon fresh Sage, chopped
Sea Salt
6 cups Vegetable Broth
1/2 cup dried Quinoa, rinsed
1 15 1/2 oz. can Chick Peas (or Garbanzo)
1 28 oz. can Diced Tomatoes
The diced tomatoes were my one non-organic, as I used Del Monte’s Diced Tomatoes with Basil, Garlic and Oregano.
I am not a vegan, but I’m attracted to vegan recipes. So often they satisfy on a deep level,
my body thanking me!
In large pot, sauté onion over medium heat with the olive oil and some sea salt, till translucent. Add garlic and a little more sea salt, sauté about 3 minutes, don’t let burn. Add in herbs and sauté 30 seconds. Add vegetable broth and bring to a boil.
Add quinoa. Cover and cook for 20 minutes over low heat.
Non-vegans, I’m sure the vegetable broth can be substituted with chicken broth if you prefer.
Now add in the chick peas and can of diced tomatoes.
Starting to look like soup!
I didn’t have fresh rosemary and sage on hand…too early for my herb garden. Dried herbs worked. But I did find some early chives standing tall already, so used some to garnish the soup!
TIP
For inspiration, a great read is Scott Jurek’s, “Eat and Run.” He dominates the sport of ultrarunning and shares his journey in these pages, along with his own vegan recipes!
From Amazon’s review: In Eat and Run, Jurek opens up about his life and career as a champion athlete with a plant-based diet and inspires runners at every level. From his Midwestern childhood hunting, fishing, and cooking for his meat-and-potatoes family to his slow transition to ultrarunning and veganism, Scott’s story shows the power of an iron will and blows apart the stereotypes of what athletes should eat to fuel optimal performance. Full of stories of competition as well as science and practical advice—including his own recipes—Eat and Run will motivate readers and expand their food horizons.
What inspires you to keep running?
In the Moment 