A version of this rosemary chickpea soup will be served at the Civic on Go Red Day. You can purchase soup, a roll and a bottle of water for a great $3 lunch. It's a flavorful, vegetarian soup option that is low fat and high in fiber. Can easily be vegan by using vegetable broth instead of chicken broth.Rosemary Chickpea Soup Servings: Serves 6Ingredients
3 tablespoons olive oil , plus additional for drizzling
8 cloves garlic , finely chopped
1 tablespoon fresh rosemary leaves , minced
1/2 teaspoon crushed red pepper flakes
3 cans (15 to 19 ounces each) chickpeas , rinsed and drained
4 cups chicken broth
1 tablespoons fresh lemon juice
Sea salt (optional)
In a large saucepan, heat oil over medium heat. Add garlic, rosemary and red pepper flakes. Cook, stirring constantly, until garlic starts to brown, about 1 minute. Add chickpeas and cook 2 minutes, stirring constantly. Add broth and bring to a boil. Reduce heat and simmer 30 minutes; let cool slightly.
Transfer 1 cup of soup at a time to a blender; cover loosely and puree until just smooth. Return to saucepan. Repeat two more times. Stir lemon juice, salt and pepper into soup to taste. About Tracy Dugick, Registered Dietitian
Tracy Dugick has been the Chief Clinical Dietitian and Inpatient Diabetes Educator at Mid-Columbia Medical Center (MCMC) for over a decade. She graduated from the University of Nebraska with a B.S. in Nutrition and Central Washington University with a M.S. in Nutrition.
At MCMC she manages four Registered Dietitians who service various contract accounts in the Columbia Gorge, provide inpatient nutrition services, consult hospital cancer center clients and provide diabetes services for patients staying at the hospital.
Tracy has been key in the implementation of insulin drip protocols, insulin orders and insulin pump protocols. She also educates patients, staff and providers regarding current diabetes practices. Tracy previously started and managed the outpatient diabetes program that included an ADA Recognized Program.