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Chickpea Soup


  • Author: Michelle Minnaar
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 1x
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Ingredients

  • 30ml (2 tbsp) vegetable oil
  • 1 onion, peeled and chopped
  • 6 cloves garlic, peeled and chopped
  • 2 red chillies, halved, deseeded and chopped
  • 15ml (1tbsp) ground coriander
  • 15ml (1tbsp) ground cumin
  • 225g (½lb) cooked chickpeas
  • 750ml (2 cups) vegetable stock
  • Coriander leaves, for garnishing

Instructions

  1. Fry the onion with the oil in a large saucepan until it’s softened.
  2. Add the garlic, chillies, coriander and cumin and stir everything around until you smell the spices cooking.
  3. Add the chickpeas along with the stock.
  4. Let the soup cook for about 10 minutes.
  5. Remove from the heat and blend until smooth.
  6. Sprinkle with roasted chickpeas and coriander.

Notes

  • Non-vegans can add a splash of cream when serving.
  • Serve with your favourite bread.
  • This soup freezes well.

Nutrition

  • Serving Size: 1 serving
  • Calories: 168
  • Sugar: 4.4 g
  • Sodium: 550 mg
  • Fat: 9.5 g
  • Saturated Fat: 1.7 g
  • Carbohydrates: 18.3 g
  • Fiber: 4.7 g
  • Protein: 5.3 g