Meatless Monday: Spicy chickpea, ancient grain vegetable soup with Busch's

Chef Russ Palmer demonstrates how to make hearty and healthy winter soups for winter. For more, visit buschs.com. Spicy Chickpea, Ancient Grain, Vegetable Stew Prep time: 30 minutes Serves: 4 – 6 Ingredients 1 can chickpeas, drained and rinsed 1 cup Kamut grain, cooked and chilled 1 cup diced onion 4 sliced garlic cloves ½ cup diced carrots ½ cup diced fennel ½ cup diced celery ½ cup diced red bell pepper 1 seeded and diced jalapeno 1 Tbl Za’ aTar seasoning 1 can whole San Marzano tomatoes 3 quarts vegetable broth or water 2 Tbl chopped parsley 2 Tbl Olive oil Sea salt and black pepper to taste Add the olive oil to a large pot on medium heat and begin sautéing the diced vegetables. Add the lid and continue to cook until the vegetables become translucent. Remove the lid and allow the excess moisture to cook off and then add the Za’atar seasoning. Stir to combine and sauté for a minute. Add the tomatoes and break them up a bit in the pot and then add the chickpeas, Kamut, and the broth. Bring this to a boil and then reduce to a simmer. Allow to cook for about 30 – 45 minutes gently bubbling and reducing the soup down slightly. Check the seasoning to add salt & pepper and then finish with the parsley.