Healthy soup with peppers, tomatoes, chickpeas and rice

Ingredients

• 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.
  
  

Cooking

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.

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