Healthy soup with peppers, tomatoes, chickpeas and rice
- 2 tablespoons of olive oil;
- 1 onion;
- 2 cloves of garlic;
- 2 bell peppers;
- ½ tsp. Italian Herbs seasoning;
- 1 teaspoon dried oregano;
- ½ teaspoon of paprika;
- salt - to taste;
- ground black pepper - to taste;
- 2–3 tomatoes;
- 300 g canned chickpeas;
- 2 tablespoons of tomato paste;
- 1,200 ml of water;
- 2 vegetable bouillon cubes;
- 100 grams of rice;
- ¼ bunch parsley;
- some grated Parmesan - optional.
Heat the oil in a saucepan or saucepan. Put the chopped onion and garlic and fry over moderate heat for about 5 minutes. Add diced pepper and spices and cook for another 3-4 minutes, stirring occasionally.
Peel the tomatoes and dice them. Add tomatoes to the vegetables, chickpeas, pre-drain excess liquid, tomato paste, water and bouillon cubes. Bring to a boil over medium heat, reduce and simmer another 20 minutes.
Boil rice in a separate pan . Drain the water and put it in the soup. Stir and cook for another couple of minutes. Add the chopped parsley leaves. Before serving, sprinkle the soup with parmesan.