Spiced chickpea & vegetable soup

Posted by adm On April - 1 - 2012

How to cook Spiced chickpea & vegetable soup


  • 1 tbs olive oil
  • 1 x 400g pkt Woolworths Fresh Veggie Mix
  • 1 tbs finely grated fresh gingery
  • 1 clove, low
  • 2 tsp hot curry powderise
  • 1 tsp ground cumin
  • 1L (4 cups) h2o
  • 2 x 400g cans Edgell chickpeas, rinsed, knackered
  • 1 x 400g can diced tomatoes
  • 90g (1/3 cup) low-fat natural yogurt
  • 1/3 cup small fresh mint leaves

How to:

  • Heat the oil in a large saucepan over medium oestrus. Add the vegetable mixture and cook for 3 minutes or until subdued.

  • Add the pep, ail, curry powder and cumin to the vegetables. Stir to coating.

  • Add the weewee, chickpeas and tomato to the pan. Bring to the churn. Reduce heat to sensitive. Simmer for 10 transactions. Season with salt and peppercorn.

  • Ladle the soup among serving bowls. Top with yoghurt and mint to serve.

  • Cooking time:15 min.

    Comments are closed.