Evening Edge
What’s For Dinner?
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Mediterranean Roasted Red Pepper and Chickpea Soup
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5:30 Challenge
I recently read that 60 percent of American households contain only one or two people. At first that statistic seemed surprisingly high to me, but between all the singles, married without kids and empty nesters, I guess it makes sense.
This easy soup from Food & Drink editor, Susan Puckett is perfect for one person or a couple. It’s is light enough for a summer dinner, but still satisfying. Even better, most of the ingredients are staples you either have already or can keep until you need them.
Look for marinated roasted peppers, such as those packed in olive oil with garlic for added flavor. Progresso makes larger cans of chickpeas. -- Jeanne Besser
Hands on time: Total time: 30 minutes Serves: 2
Ingredients:
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1 small onion, chopped
1 (19-ounce) can chickpeas, rinsed and drained
1 (14-ounce) can or 2 cups reduced-sodium chicken broth
1 (12-ounce) jar roasted peppers (preferably marinated in oil with added garlic or oregano), drained
2 tablespoons Greek or regular plain low-fat yogurt or sour cream
Instructions:
In a large, lightly oiled saucepan over medium heat, sauté onion until tender. Add chickpeas and broth and bring to a boil. Transfer to a blender, add roasted peppers and puree until smooth. Return to saucepan and bring to a simmer. Transfer to bowl(s) and garnish with a generous dollop of yogurt.
Notes:
To make the meal: Greek salad and hummus with pita bread
Nutrition:
Per serving: 426 calories (percent of calories from fat, 7), 25 grams protein, 77 grams carbohydrates, 16 grams fiber, 4 grams fat (1 gram saturated), 1 milligram cholesterol, 831 milligrams sodium.
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