Chickpea, Tomato and Cumin Broth with Parsley

The Broth Kitchen • Recipe 20 • IndigoKoi Wellness, LLC

Tomato and cumin give this broth a rounded warmth, with parsley bringing brightness just before serving.

Vegan brothy meal | Yield: 4–6 servings | Time: 40 minutes

Ingredients

• 1 tablespoon olive oil

• 1 onion, chopped

• 2 garlic cloves, minced

• 1 teaspoon ground cumin

• One 14½-ounce can no-salt-added diced tomatoes

• 6 cups unsalted vegetable broth

• Two 15-ounce cans no-salt-added chickpeas, rinsed and drained

• ¼ cup chopped parsley

Method

1. Soften onion in oil for 6 minutes. Add garlic and cumin and stir 30 seconds.

2. Add tomatoes, broth and chickpeas. Bring to a boil, reduce heat and simmer 25 minutes.

3. Stir in parsley immediately before serving; retain all vegetables and chickpeas.

Coach Winona’s kitchen note

A spoonful of cooked brown rice makes the bowl more substantial. Add chili separately so everyone can choose their heat.

Make it your own

Taste after simmering before adding salt. Use unsalted broth for the greatest control over seasoning; a homemade base or a store-bought option both work. Broth yields vary with pot size and evaporation. A strained broth is a meal foundation; add the suggested beans, tofu, meat or grains when you want a fuller bowl.

Cooling, storage and reheating

Cool promptly in small, shallow containers; refrigerate within 2 hours (1 hour above 90°F), at 40°F or below. Use within 3–4 days or freeze in suitable containers with expansion space. Reheat soup and broth to a rolling boil; solid leftovers should reach 165°F. Reheat only the portion needed.

Food-safety guidance

USDA Food Safety and Inspection Service: https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/leftovers-and-food-safety