Hey everyone, it’s Drew, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, chickpea and vegetable soup - vegan. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Even though the soup is done cooking, the heat from the broth wilts the kale without having to continue cooking. As a result, you end up with a chickpea soup filled with veggies in a thick and creamy tomato broth. Just ladle it up and eat!
Chickpea and vegetable soup - vegan is one of the most favored of recent trending foods on earth. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. Chickpea and vegetable soup - vegan is something that I’ve loved my entire life. They’re fine and they look wonderful.
To get started with this recipe, we must first prepare a few ingredients. You can cook chickpea and vegetable soup - vegan using 17 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Chickpea and vegetable soup - vegan:
- Get 2 tablespoons olive oil
- Get 3 carrots, chopped
- Take 3 sticks celery, chopped
- Take 1 onion, peeled and chopped
- Prepare 1 garlic clove, peeled and crushed
- Make ready Salt and pepper
- Take 1 tbsp Lebanese 7 spice or baharat or ras el hanout
- Prepare 1/2 tsp ground cinnamon
- Prepare 1/2 tsp ground turmeric
- Prepare 1 tsp ground cumin
- Prepare anything from a pinch to 1/2 tsp chilli flakes depending on taste
- Make ready 1 litre vegan/ veggie stock
- Make ready 1 can /400g chopped tomatoes
- Get 1 can/ 400g chickpeas, drained and rinsed
- Take 1/3 cup red lentils, rinsed and drained
- Take Juice of 1/2 lemon
- Make ready Parsley or coriander to garnish
I love veganizing classics and this chickpea noodle soup has all the comforting qualities you'd expect in a classic chicken noodle soup, minus the chicken of course. Add chickpeas, remaining vegetable broth, vegetable bouillon, and curry powder; bring to a boil. This vegan chickpea vegetable chowder is satisfying and delicious. It's made with chickpeas, potatoes and carrot for a bit of a twist on classic vegetable chowder.
Instructions to make Chickpea and vegetable soup - vegan:
- Heat the oil in a pan on a medium-low heat. Add the garlic, onion, celery and carrot. Sauté for about 10 mins til they start to soften.
- Add the spices, stir through and cook for a minute or two.
- Add the stock and tomatoes. Bring to the boil.
- Add the chickpeas and lentils. Season. Bring down to a simmer, cover and cook for about 20-25 minutes.
- Squeeze in the lemon. Ladle into bowls and sprinkle the parsley or coriander. Enjoy!
This simple potato chickpea and veggie soup comes together very quickly, has an amazing flavor profile from thyme, oregano, fennel seeds and some pepper and cinnamon, and is hearty and pleasing. Water saute some onion and garlic, mix in the rest of the ingredients and pressure cook or cook in a saucepan. Add soy sauce, vinegar, sugar, broth and water. Add salt to taste and mix. Add in the spinach or other greens.
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