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Transform chickpeas into a creamy vegetarian dish that everyone will crave. Create a rich, flavorful sauce simply by boiling couscous with Tuscan Heirloom Tomato Soup.
Step 1
Warm soup and couscous in a large pot or dutch oven and gently bring to a boil. Lower heat to simmer, add parmesan rind and cook 12-15 minutes until couscous is tender and the soup has thickened.
Step 2
Remove the rind, lower the heat and add chickpeas, stirring to warm them through. Serve in bowls with fresh herbs and grated parmesan.
Ingredient list
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2 jarsTuscan Heirloom Tomato Soup (16oz)
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1 1/2 cupspearl (or Israeli) couscous
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2 inchpiece of a parmesan rind
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1 canchickpeas drained and rinsed (14oz)
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2 Tbsptorn fresh herbs such as oregano, parsley or basil
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parmesan for sprinkling on top
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