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Artichoke-Chick Pea Soup

2 onions, chopped
4 cloves garlic, minced
6 cups bouillon
1 teaspoon ground coriander
pinch cayenne, or to taste
2 cups tomato sauce
2 16-ounce cans artichoke hearts or bottoms, cut in bite-size pieces
1 16-ounce can chick peas
1/2 cup chopped flat parsley
Freshly ground black pepper
Lemon wedges

Bring the onions, garlic, bouillon, spices and tomato sauce to a boil in a large pot. Reduce the heat and simmer 20 minutes or until the vegetables are softened. Stir in the artichokes, chick peas and parsley and simmer 2-3 minutes. Serve with lemon wedges and ground pepper to taste.

4-6 servings

June 7th, 2013
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About the Author: Gabe Mirkin, MD

Sports medicine doctor, fitness guru and long-time radio host Gabe Mirkin, M.D., brings you news and tips for your healthful lifestyle. A practicing physician for more than 50 years and a radio talk show host for 25 years, Dr. Mirkin is a graduate of Harvard University and Baylor University College of Medicine. He is board-certified in four specialties: Sports Medicine, Allergy and Immunology, Pediatrics and Pediatric Immunology. The Dr. Mirkin Show, his call-in show on fitness and health, was syndicated in more than 120 cities. Read More
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