Hearty Veggie Chickpea Soup
This hearty soup could't be easier or yummier or more warming! Recipe adapted from Cooking Light, I substituted sorghum (a gluten-free grain) for farro (a non-gluten-free grain) and added more chickpeas and veggies. Serve as is or if not dairy-free, top with shredded parmesan.
Recipe type: Soups, Veggies, Dinner
Cuisine: Gluten-Free, Vegetarian, Vegan
  • 2 tablespoons extra virgin olive oil
  • 2 cups onion, chopped
  • 1 cup celery, chopped
  • ½ cup fresh parsley, chopped
  • 1 teaspoon fresh rosemary, chopped
  • 2 cloves garlic, minced
  • 1 bay leaf
  • 3 cups Vegetable Broth
  • 3 cups water
  • 1½ teaspoon, Spanish smoked paprika
  • ½ teaspoon pepper
  • ¼ teaspoon kosher salt
  • 2 15oz cans chickpeas, rinsed and drained
  • 1 14.5 oz can of diced tomatoes, undrained
  • 4 cups Swiss Chard, Chopped
  • 2 cups sorghum, cooked (I generally find that one cup uncooked sorghum yields 2 cups cooked. TIP: Cook the sorghum ahead of time or cook it while you prep the other veggies)
  • ½ cup green onions, chopped (mix of white and green parts)
  • Shredded Parmesan Cheese for topping (optional)
  1. If you haven't cooked the sorghum, start cooking it now while you prep the other veggies.
  2. Heat oil in a large Dutch oven over medium heat. Add onion and next 5 ingredients (through bay leaf). Cook, stirring frequently, until onions tender, about 7-10 minutes.
  3. Stir in broth and next 6 ingredients (through tomatoes). Bring to a boil.
  4. Stir in Swiss Chard and sorghum. Cook until chard wilts about 2 minutes. Stir in green onions.
  5. Serve and top with Parmesan if desired.
Recipe by healthyGFfamily.com at https://www.healthygffamily.com/recipe/smoky-veggie-chickpea-soup/