KEY INGREDIENTS
INGREDIENTS
- ●2 tablespoons olive oil
- ●1 small onion, finely chopped
- ●3 cloves garlic, finely chopped
- ●1 can (14.5 ounces) low sodium diced tomatoes, undrained
- ●1 can (15 ounces) chickpeas, rinsed and drained
- ●2 to 3 sprigs fresh oregano or 1 teaspoon dried oregano
- ●1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin
- ●3 cups vegetable or chicken broth
- ●Salt and ground black pepper to taste
MAKE IT
Step 1
Heat oil in medium saucepan over medium heat. Add onion and garlic; cook, stirring frequently, for 2 minutes or until tender. Add diced tomatoes, chickpeas and oregano sprigs; simmer gently, stirring occasionally, for 3 minutes. Stir in broth and pumpkin; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 20 minutes to develop flavors. Remove oregano sprigs and discard. Season to taste with salt and black pepper.
TIPS
Soup may be prepared a day ahead. Cool to room temperature. Cover and refrigerate.
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