Rosemary, Chickpea and Wheat Berry Soup

Name: Rosemary, Chickpea and Wheat Berry Soup
Ingredients: 1 tablespoon olive oil; • 1 onion, diced; • 1 teaspoon finely sliced garlic; • 1 teaspoon rosemary leaves; • 7 ounces pumpkin, diced; • 3 1/2 ounces parsnip, diced; • 2 celery stalks, diced; • Sea salt; • 1 cup dried chickpeas (garbanzo beans), soaked overnight in enough water to cover with a 1 1/4 inch piece of kombu; • 1/2 cup wheat berries, soaked overnight in enough water to cover; • 6 cups vegetable stock or water; • freshly ground black pepper; • 7 ounces baby spinach leaves

Rosemary, Chickpea and Wheat Berry Soup was pinched from <a href="http://www.motherearthliving.com/food-and-recipes/recipes/wheat-berry-soup-ze0z1303zsau.aspx" target="_blank">www.motherearthliving.com.</a>

INGREDIENTS

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1 tablespoon olive oil

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• 1 onion, diced

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• 1 teaspoon finely sliced garlic

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• 1 teaspoon rosemary leaves

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• 7 ounces pumpkin, diced

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• 3 1/2 ounces parsnip, diced

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• 2 celery stalks, diced

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• Sea salt

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• 1 cup dried chickpeas (garbanzo beans), soaked overnight in enough water to cover with a 1 1/4 inch piece of kombu

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• 1/2 cup wheat berries, soaked overnight in enough water to cover

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• 6 cups vegetable stock or water

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• freshly ground black pepper

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• 7 ounces baby spinach leaves

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