Chick peas soup and pasta
Best trick to fix your children away from play is the chick pea soup with pasta. Chick peas are used to thicken soups. The chickpea, chick pea, garbanzo bean, ceci bean, bengal gram, chana or channa (Cicer arietinum) is an edible legume (English "pulse") of the family Fabaceae.
The chickpea is grown in the Mediterranean, western Asia and India. They are a good source of zinc, and protein. They are also very high in dietary fiber and thus are a healthy food source, especially as a source of carbohydrates for persons with insulin sensitivity or diabetes. They are low in fat, and most of the fat content is mono unsaturated. They also add protein, fiber, and nutrients to your soup that you may not otherwise get.
Generally you use potatoes ( rich in starch) and corn flour to thicken your soups but now you can enjoy chickpeas in your (vegetables, sweet and sour, chicken) soups. As far as flavor beans add nutty taste to your soup.
Ingredients
2 cans(500gms) of vegetable/chicken broth
2 elephant garlic cloves
2 teaspoons of olive oil
2 cans drained chickpeas
250gms of crushed tomatoes
2 teaspoons of crushed rosemary
6 oz of pasta
Preparation
1. Put all ingredients into crock pot and simmer the flame cook for about 2-3 hours
2. About 45 minutes before serving stir in dried pasta.
3. Cover and wait 45 minutes.
4. Eat and enjoy with crusty bread and a salad.
Via: Slashfood
