Description
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Mediterranean Chickpea and Vegetable Soup
This hearty and nourishing soup is packed with protein-rich chickpeas and a variety of nutritious vegetables. Originating from the rich culinary traditions of the Mediterranean, it’s a delicious, budget-friendly meal that is easy to make with simple pantry ingredients. Perfect for a busy weeknight, this soup brings comfort and warmth to your table, especially when served with a slice of crusty bread.
3 tbsp extra virgin olive oil
1 medium onion, diced
1 large carrot, diced
2 celery ribs, diced
3 cloves garlic, chopped
1 tsp fresh rosemary, chopped
170g cherry tomatoes, quartered
800g tinned chickpeas, divided
4 cups vegetable stock, divided
¼ tsp red chili flakes
1 ½ tsp dried oregano
2 cups curly kale, chopped
½ cup parsley, chopped
Salt & pepper to taste
Directions:
1. Sauté onion, carrot, and celery in olive oil for 5 mins.
2. Add garlic and rosemary; sauté for 1 min.
3. Blend 1 can chickpeas with 1 cup stock.
4. Add veggies, chickpeas, stock, and tomatoes. Simmer 10 mins.
5. Add kale; simmer 3 mins. Season and serve.
Prep Time: 20 mins
Kcal: 322
