Hearty vegetable soup with chickpeas

Posted by adm On January - 26 - 2012

How to cook Hearty vegetable soup with chickpeas


  • 2 teaspoons olive oil
  • 1 large brown onion, sliced
  • 2 teaspoons ground turmeric
  • 1 teaspoon ground coriander
  • 2 teaspoons ground cumin
  • 5 cups chopped vegetables (see line)
  • 3 cups reduced-salt vegetable strain
  • 2 cups h2o
  • 415g can chopped tomatoes
  • 400g can chickpeas, knackered, rinsed
  • 1/2 cup flat-leaf parsley, shredded

How to:

  • Heat oil in a large saucepan over medium-high rut. Add onion. Cook for 3 transactions. Add spices and firm vegetables (such as pumpkin, potatoes, carrots, capsicum and celery). Stir to pelage.

  • Stir in strain, weewee, tomatoes and chickpeas. Bring to the churn. Reduce heat to medium-low. Simmer, uncovered, for 40 minutes or until vegetables are subdued. Add tender vegetables (such as beans, broccoli, peas, zucchini). Cook for a promote 5 transactions. Stir in parsley. Season with peppercorn. Service.

  • We used pumpkin, carrots, beans, capsicum, celery, broccoli and tater but you could use any vegetables.

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