A great strategy to lower the saturated fats and hormones from meat in your diet is to go meatless several times a week.
Eight grams of protein are provided by the chickpeas and quinoa in this hearty and filling soup to sate your hunger and speed up your metabolism by gaining muscle.
The six portions in this dish can be frozen and saved for a quick lunch the next day.
| Author | Silvia lemon |
| Preparation Time | 15 minutes |
| Cooking Duration | 25 minutes |
| Total Time | 40 minutes |
| Category | Weight loss salad |
| Calories | 227 |
| Protein | 08g |
| Cuisine | American |
| Diet | Veg |
Ingredients
- 1 tablespoon canola oil.
- 1 cup sliced halved carrots
- 1 cup chopped yellow bell pepper
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 32-ounce carton of unsalted vegetable stock or reduced-sodium vegetable broth
- 1 14.5-ounce can no-salt-added
- petite diced or diced tomatoes, undrained
- 1 8-ounce can of no-salt-added tomato sauce
- 1 15-ounce can of no-salt-added chickpeas (garbanzo beans), rinsed and drained
- 1/3 cup uncooked quinoa, rinsed and drained
- 1 tablespoon Worcestershire sauce
- 2 teaspoon chili powder
- 1 teaspoon dried oregano, crushed
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 medium zucchini, quartered lengthwise and sliced
(Make another recipe – Unique Healthy Chickpea Stew Recipe Made With Cumin)
How to Make The Quick and Healthy Breakfast Taco
Heat the oil in a Dutch oven over medium-high heat. After adding the ingredients, simmer and stir for 4 minutes with constant stirring.
Add the next 11 ingredients, from black pepper on down, slowly. Heat should be reduced after boiling.
Carrots should be barely soft after 20 minutes of simmering with the cover on.
Cook the zucchini for a further 5 to 7 minutes, or until crisp-tender. Add cheese, cilantro, or sour cream to each dish as desired.
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