Wild Rice, Chickpea and Rosemary Soup
|Olive oil||2 Tablespoon|
|Garlic||5 Clove (25 gm), minced|
|Cooked chickpeas||2 Cup (32 tbs)|
|Carrots||1 Pound, diced|
|Wild rice||1 Cup (16 tbs) (soup grade)|
|Dried rosemary||1 Teaspoon|
|Water/Vegetable stock||8 Cup (128 tbs)|
|Dried parsley||3 Tablespoon|
|Black pepper||1 Teaspoon|
1.Take a soup kettle,and add oil.
2,Add the garlic and brown it well.
3.Now add the dry ingredients like the vegetables and rice.
4.Pour the water or stock, and bring to a boil.
5.Once the rice is tender, the soup should be taken off the heat and allowed to stand covered for 10 minutes.
6. Serve hot in large bowls.