Miss Polly’s Chick Pea Soup For The Soul and Healthy Body



With 4 ounces of cooked bow tie pasta this makes a meal fit for a king, or at least company.

1 tablespoon extra-virgin olive oil
3 garlic cloves, pressed or minced or 1 teaspoon garlic paste

1 medium onion, finely chopped

1 teaspoon Badia Seasoning Complete or your choice of Italian seasoning

salt to taste

1/4 teaspoon ground black pepper or to taste
2 vine ripened tomatoes

1 pound cooked chickpeas, weighed on a food scale

3 medium zucchini cut into half inch rounds

32 ounces reduced sodium chicken stock plus 2 cups CONTADINA Tomato puree with roasted garlic

2 ounces of your favorite whole wheat or gluten free pasta like bowtie or elbow macaroni. Cooked and added to the slow cooker last, once soup has cooked 4 hours on high on your slow cooker.

1. Heat the oil and garlic in a large heavy saucepan over medium heat for about a minute, just until the garlic starts to sizzle..

2. Add the onions and cook until softened.

4. Add all the rest of the seasonings that you’re adding in the dish and mix well.

5. Add the zucchini and turn the heat on and continue to cook, stirring frequently for 5 minutes until the zucchini is soft. Add the cooked chickpeas, tomatoes in stock or water and bring to a boil.

6. Add the pasta and cook until tender al dente.

I added everything to the slow cooker except the pasta for 4 hours, then adding the cooked pasta last, so it doesn’t turn to mush.

More Variations:
You can add 1 cup or more cooked long green or brown rice to the soup in place the cooked whole wheat or gluten free pasta
You can add more pasta to this dish and it will become a main dish.


Also you can add 4 ounces of baby spinach to the wonderful, delicious slow cooker too. When it cook’s down it will look like fresh basil but add tons of antioxidants and fiber to the dish.


This great recipe was adapted by Paulette Motzko from one of my favorite books called Healthy Cooking For People Who Don’t Have Time to Cook by Jeanne Jones who is a columnist for Cook It Lite.

Jeanne Jones is an internationally known leader in the field of light cuisine and the author of more than two dozen cookbooks. Called the “Dear Abby” of the food pages for Cooking Light recipe makeover column reaches 30 million readers a week.

To find this book at your library or bookstore or Amazon or LibriVox the ISBN number is 0 – 87596 – 349 – 8 hardcover. This book was printed in 1997.

Written by Paulette Le Pore Motzko
January 16th, 2016
1:11 p.m.