Chickpea Soup
A hearty soup made from canned chickpeas, vegetables and spices, perfect for using up those chickpeas that are just past their expiration date.
15
Prep Time (min)
45
Cook Time (min)
60
Total Time (min)
4
Servings
Ingredients
- 1 can of slightly expired chickpeas
- 2 carrots, diced
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 liter of vegetable broth
- 1 teaspoon of dried rosemary
- Salt and pepper to taste
- A drizzle of olive oil for garnish
Difficulty:Medium
Tags:
soupvegetarianfood waste reduction
Instructions
1
Rinse the canned chickpeas thoroughly under cold water.
2
In a large pot, sauté the onions, carrots, and garlic until soft.
3
Add the chickpeas, vegetable broth, and dried rosemary to the pot.
4
Bring the mixture to a boil, then reduce heat and let it simmer for 30 minutes until the chickpeas are tender.
5
Blend the soup with a hand blender until smooth, or leave it chunky if you prefer.
6
Season with salt and pepper, then serve the soup hot with a drizzle of olive oil.