Hot chickpea soup
Ingredients
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Start your free month nowUtensils
cutting board, knife, large saucepan, hand blender
Nutrition per serving
Step 1/ 5
- 83⅓ g cherry tomatoes
- ⅔ carrots
- 1 stalks celery
- ⅔ red onions
- ⅔ stalks green onions
- ⅓ lemon
- 3⅓ g mint
- 3⅓ g cilantro
- cutting board
- knife
Halve cherry tomatoes. Cut carrot and celery into bite-sized pieces. Thinly slice onion and green onion. Cut lemon in thirds. Roughly chop mint and cilantro.
Step 2/ 5
- 83⅓ g chickpeas
- 166⅔ ml water
- large saucepan
In a large saucepan, bring chickpeas and water to a boil and cook for approx. 5 – 10 min.
Step 3/ 5
- 133⅓ g canned tomatoes
- ⅓ tsp turmeric
- ⅓ tsp cinnamon
- ½ tsp harissa chili paste
- salt
- pepper
Add canned tomatoes, turmeric, cinnamon, and harissa to pan. Juice lemon into pan. Season to taste with salt and pepper.
Step 4/ 5
- hand blender
Using a hand blender, briefly puree soup to thicken it slightly.
Step 5/ 5
- salt
- pepper
Add tomatoes, carrots, green onions, red onions, cilantro, mint, and celery to soup. Season to taste with salt and pepper. Allow to simmer for approx. 3 – 5 min. until the vegetables are firm to the bite. Enjoy with a dollop of homemade crème fraîche or some soy yoghurt as a vegan option!
Enjoy your meal!
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