Ingredients
Main Ingredients
- 1 can chickpeas, drained and rinsed
- 4 cups vegetable broth Can be replaced with chicken broth for non-vegan option.
- 4 cloves garlic, minced
- 1 medium onion, chopped
- 2 medium carrots, diced
- 2 stalks celery, diced
- 2 tablespoons olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh parsley for garnish
Method
Preparation
- In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery, and sauté until softened, about 5-7 minutes.
- Stir in the minced garlic and cumin, cooking for another minute until fragrant.
- Add the chickpeas and vegetable broth to the pot. Bring to a boil, then reduce heat and let it simmer for 15-20 minutes.
- Season with salt and pepper to taste.
- Use an immersion blender to puree the soup until smooth, or leave it chunky if preferred.
- Serve hot, garnished with fresh parsley.
Nutrition
Serving: 1gCalories: 210kcalCarbohydrates: 30gProtein: 10gFat: 6gSaturated Fat: 1gSodium: 400mgFiber: 8gSugar: 3g
Notes
If you like a bit of heat, consider adding a pinch of red pepper flakes while sautéing the vegetables. For a creamier texture, add a splash of coconut milk or cream when blending the soup. Feel free to throw in any extra veggies you have in your fridge like spinach or kale for added nutrition.
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