素食汤，营养均衡
用料
| 藜麦 | 0.5杯 |
| 橄榄油 | 适量 |
| 洋葱 | 1个 |
| 胡萝卜 | 1个 |
| 西芹 | 2根 |
| 蒜 | 3瓣 |
| 红辣椒粉 | 1汤勺 |
| 盐，胡椒 | 适量 |
| 黄椒 | 1个 |
| 红椒 | 1个 |
| 泡发好的鹰嘴豆 | 2杯 |
| 蔬菜高汤 | 2杯 |
| 红酒醋 | 2汤勺 |
| 新鲜欧芹Parsley | 适量 |
鹰嘴豆红椒汤with藜麦的做法
Cook the quinoa according to package directions.
Meanwhile, heat the oil in a Dutch oven or large heavy-bottomed pot. Add the onion, carrot, and celery and cook, covered, stirring occasionally, for 6 minutes.
Add the garlic, paprika, and 1/4 teaspoon each salt and pepper and cook, stirring, for 1 minute. Add the peppers and cook, stirring occasionally, for 5 minutes.
Add the garlic, paprika, and 1/4 teaspoon each salt and pepper and cook, stirring, for 1 minute. Add the peppers and cook, stirring occasionally, for 5 minutes.
Add the chickpeas, broth, and 1 cup water and bring to a boil. Reduce heat and simmer until the vegetables are tender, 5 to 8 minutes. Stir in the vinegar and cooked quinoa. Serve topped with parsley, if desired.