CHICKPEA, VEGETABLE AND TUNA SOUP

Chickpea, Vegetable and Tuna Soup image

Provided by Leggy Peggy

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 21

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1 tablespoon butter
1 tablespoon oil
1/2 small red onion, chopped finely
2 garlic cloves, crushed
2 medium carrots, peeled and diced (about 8 ounces)
2 medium zucchini, diced (about 8 ounces)
1 (15 ounce) can tomato sauce
2 cups water
2 tablespoons dried onion, minced
1 -2 chicken stock cube
1 teaspoon dried basil
1 teaspoon dried parsley
1/2 teaspoon dried oregano (optional)
1/4-1 teaspoon ground dried chile (optional)
1 (4 ounce) can mushroom stems and pieces, undrained
1 (15 ounce) can corn kernels, undrained
1 (15 ounce) can chickpeas, rinsed and drained
1 (4 ounce) can tuna, drained
salt and pepper
3/4-1 cup sharp cheddar cheese, grated
chopped cilantro (to garnish) (optional)

Steps:

Heat the butter and oil in a pan over high heat.
Add onion and garlic and saute until onions are transparent (about 5 minutes).
Add the carrots and zucchini and saute another 2 minutes.
Add the tomato sauce, water, dried onion, stock cubes, basil, parsley and oregano and chile, if used.
Bring to a boil, stirring, then reduce heat. Cover and simmer for 15-20 minutes. Stir occasionally.
Then add the mushrooms, corn kernels, chickpeas and tuna. Be sure to add the juice from the mushrooms and corn.
Simmer for 5-10 minutes or until the carrots are tender and everything is heated through. Stir occasionally.
Check for seasoning.
Ladle soup into bowls and sprinkle each serving with 2-3 tablespoons of grated cheese.
Garnish with chopped cilantro if desired.