Chickpea Noodle Soup and Oatmeal Seed Quick Bread

Be sure to use parchment paper or a sil liner – the bread will stick to the baking sheet otherwise, due to the egg wash.

Chickpea Noodle Soup

Ingredients:

• 3 Tbsp extra virgin olive oil
• 4 ounces broken spaghetti (about 1 cup dry)
• ½ cup carrot, peeled and thinly sliced
• 1 small onion, peeled and diced
• 1 tsp garlic, minced (2 cloves)
• 1 tsp ground cumin
• ¼ tsp ground cinnamon
• 4 cups lower sodium vegetable broth
• 1 cup water
• 14.5 ounce can petite diced tomatoes
• 1½ cups cooked garbanzo beans or 15 ounce can, rinsed and drained
• 2 Tbsp freeze-dried or fresh cilantro

Directions:

Heat the oil in a tall soup pot over medium-high, add the pasta and cook for about 2 minutes, until lightly toasted. Add the carrots, onion, garlic, cumin and cinnamon, cook for a minute.

Add in the broth, water, chickpeas, tomatoes and cilantro, bring to a simmer, cover and let cook on medium-low for 8 to 10 minutes, until the pasta is tender.

Season to taste with salt and pepper.

Serves 4 to 6.

Oatmeal Seed Quick Bread

Ingredients:

• 1 cup old-fashioned oats
• 3 cups white whole wheat flour
• 1/3 cup brown sugar, packed
• ¼ cup hulled hemp seeds
• ¼ cup raw sesame seeds, brown or white
• 1 tsp baking soda
• 1 tsp cream of tartar
• ¾ tsp kosher salt
• ¼ cup cold unsalted butter, diced
• ¼ cup liquid egg substitute or 1 large egg
• 1½ cups buttermilk

Directions:

Preheat oven to 375°, line a large baking sheet with parchment paper.

Reserve 1 Tablespoon each of the oats, hemp and sesame seeds for topping.

In a large mixing bowl whisk everything through salt together, add the butter and work in with your fingers until small crumbs. Beat the egg and buttermilk together, set aside about a Tablespoon. Add the rest to the dry, stir until mixed. Flour a work surface, knock the bread out and knead until the dough can be handled, adding flour in as needed.

Transfer to the baking sheet, patting into about a 7″ circle. Slash a large “X” across the top, brush on the reserved milk and then sprinkle on the reserved oats/seeds.

Bake for 30 to 50 minutes, until the bread is golden brown and hollow sounding when knocked.

Transfer to a cooling rack.

Serves 4 to 8.

~Sarah