Chickpea and Vegetable Soup, a step-by-step recipe with photos from Leysan93, 231 kcal
I suggest you make a healthy, filling, Lenten soup with chickpeas and vegetables. It's incredibly nutritious, and the lack of meat is undeniable, as chickpeas contain over 80 valuable nutrients. Let's get started!
- Nut
- Water
- Carrot
- Green
- Lemon juice
- Bay leaf
- 5 spice seasoning
- Salt
- Tomato
- Red sweet pepper
- Refined vegetable oil
- Red onion
- Potato
- Rinse the chickpeas thoroughly under running water, cover with cold water, and let them sit for at least 4 hours. Then, place them in a pot of water to cook for about 50 minutes. Season with salt at the end.
- Finely chop the onion and cut the carrots into small sticks. Fry the vegetables in vegetable oil. Add the diced pepper and tomato. Season with salt and pepper to taste.
- Add the vegetables to the chickpeas. Also add the chopped potatoes to the soup. Cook over low heat until the potatoes are tender. Add a bay leaf to the soup toward the end of cooking.
- Serve the soup with greens and lemon juice. Enjoy! This is a vibrant and healthy chickpea soup.
During Lent, Lenten bean soups are the main source of plant-based protein. Lentils, peas, beans, chickpeas, mung beans—you can make Lenten bean soup every day. If you...
This chickpea, pumpkin, and ground meat soup is so thick and filling that after this first course, you'll never want to eat another. It's also not at all fatty, which adds extra points. The soup is not only delicious but also healthy, thanks to chickpeas, rich in protein and B vitamins, and pumpkin, a true treasure trove of vitamins and minerals. And if you cook the beans in advance, the first course will take you less than half an hour.