Ingredients

The following ingredients have 7 Servings
  • 3 lb. tomatoes, seeded and chopped
  • 1 cup chopped sweet onion, such as Vidalia or Maui
  • 1 cup chopped red bell pepper
  • 3 cloves garlic, chopped
  • 1 15-oz. can no-salt-added chickpeas, rinsed and drained
  • 1 cup low-sodium vegetable broth
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • 1 cup yellow cherry or grape tomatoes, quartered
  • ¼ cup unsalted raw pumpkin seeds (pepitas), toasted
  • 2 tablespoons snipped fresh parsley

Instruction

  • Working in batches, in a food processor or blender combine the first four ingredients (through garlic). Cover and process or blend until smooth.
  • In a 4-qt. Dutch oven combine pureed vegetables, the chickpeas, and broth. Bring to boiling; reduce heat. Simmer, covered, 10 minutes. Season with salt and pepper.
  • Top servings with quartered tomatoes, pumpkin seeds, and parsley.