Chickpea Vegetable Soup

Chickpeas add a very nice texture to this vegetable soup.  Feel free to add additional spices like basil, oregano or thyme for extra flavor.


1 lb. dried chickpeas
10-oz. shredded carrots
1 large onion, diced
1 medium zucchini, sliced in rounds, then halved
1 medium yellow squash, sliced in rounds, then halved
2 cups shredded red cabbage
2 cups arugula, chopped
1 box unsalted vegetable stock
5 cups water
2 T. white balsamic vinegar
4 cloves garlic, minced
1 t. salt free seasoning
Salt & Pepper to taste


Soak the chickpeas using the overnight method according to package directions.  Rinse the following morning and place in a stockpot.

Add the onions, carrots, zucchini, yellow squash, red cabbage, vegetable stock, water, white balsamic vinegar, garlic and salt free seasoning in with the chickpeas.  Bring to boil then reduce heat.  Cook for approximately 2 ½ to 3 hours until chickpeas are tender. 

Add the arugula and cook an additional 10 minutes or so.  Season with salt & pepper and more salt free seasoning if needed.