Vegetables with Curry Spiced Chickpeas

Serves: 8  Prep Time: 35 min. Cook Time: 15 min.


  • 1 large sweet onions, chopped
  • 1 medium leek (white portion only), chopped
  • 2 tablespoons olive oil
  • 6 garlic cloves, minced
  • 6 medium yellow summer squashes, seeded and cubed (about 6 cups)
  • 4 cups reduced-sodium chicken broth
  • 4 fresh thyme springs
  • ¼ teaspoon salt
  • 2 tablespoons lemon juice
  • 1/8 teaspoon hot pepper sauce
  • 1 tablespoon shredded Parmesan cheese
  • 2 teaspoons grated lemon peel



  1. In a large saucepan, sauté onions and leek in oil until tender. Add garlic; cook 1 minute longer. Add squash; sauté 5 minutes. Stir in the broth, thyme, and salt. Bring to a boil. Reduce heat; cover and simmer for 15 – 20 minutes or until squash is tender.
  2. Discard thyme sprigs. Cool slightly. In a blender, process soup in batches until smooth. Return all to the pan. Stir in lemon juice and hot pepper sauce; heat through. Sprinkle each serving with cheese and lemon peel.