For the chickpeas:
- 1 (15 ounce) can garbanzo beans (chickpeas)
- 1 tablespoon olive oil
- 3/4 tablespoon chili powder
- 1/16 tablespoon cayenne pepper
- 1/4 teaspoon salt
For the soup:
- 2 tablespoons olive oil
- 1 medium white onion
- 2 cups chopped, peeled carrots
- 2 cloves garlic, minced
- 6 to 8 cups vegetable stock or chicken stock (homemade or low sodium preferred)
- 1 can (15 ounces) unsweetened pumpkin puree (not pumpkin pie filling)
- 1 Granny Smith apple, peeled, cored, and chopped
- 1 medium sized potato, peeled and chopped
- 1/8 teaspoon ground nutmeg
- 1/2 teaspoon cinnamon
- 1 tablespoon yellow curry powder
- Salt, to taste
Directions
For the chickpeas:
Preheat oven to 400 degrees F. In a large bowl, toss the chickpeas with the olive oil and spices until well coated. Spread in an even layer on a baking sheet and bake for 30 to 40 minutes, until crisp.
For the soup:
Heat olive oil in saute pan over medium heat and add the carrots and onion. Cook for 5 to 6 minutes over medium high heat until onion is softened and translucent at the edges. Add the garlic and cook for an additional 30 seconds, until golden and fragrant. Add the puree, carrots, potatoes and apples and 6 cups of the stock and stir. Add all of the spices, stir. Allow to cook over medium high heat for 25 to 30 minutes, until carrots and potatoes are soft. Add more stock while cooking if necessary. With an immersion (hand) blender or in a standing blender in batches, filling halfway each time and holding the lid with a towel, puree the soup until smooth. If necessary, add more stock to achieve desired consistency. Add salt to taste.
To serve as soup shooters, place some of the soup in a measuring cup or small pitcher and pour into the shot glasses. Add a few chickpeas to the top of each. Alternatively, soup can be ladled into bowls with the chickpeas placed for garnish in the center of each.
Nutrition Facts
Servings: 20 Serving Size: 1 3 ounce shot glass
Calories: 75
Total Fat: 3 g
Saturated Fats: 0 g
Trans Fats: 0 g
Cholesterol: 1 mg
Sodium: 116 mg
Carbohydrates: 11 g
Dietary Fiber: 2 g
Sugars: 4 g
Protein: 2 g
SmartPoints value : 3
