Hearty vegetable soup with chickpeas
On January - 26 - 2012
Ingredients:
- 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.