Hello everybody, it’s me, Dave, welcome to our recipe site. Today, I will show you a way to make a special dish, chickpea and vegetable soup - vegan. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Chickpea and vegetable soup - vegan is one of the most well liked of recent trending foods in the world. It is appreciated by millions every day. It is simple, it’s quick, it tastes yummy. Chickpea and vegetable soup - vegan is something which I have loved my whole life. They are nice and they look wonderful.
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To get started with this particular recipe, we have to prepare a few components. You can have chickpea and vegetable soup - vegan using 17 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Chickpea and vegetable soup - vegan:
- Get 2 tablespoons olive oil
- Prepare 3 carrots, chopped
- Take 3 sticks celery, chopped
- Make ready 1 onion, peeled and chopped
- Make ready 1 garlic clove, peeled and crushed
- Prepare Salt and pepper
- Make ready 1 tbsp Lebanese 7 spice or baharat or ras el hanout
- Take 1/2 tsp ground cinnamon
- Prepare 1/2 tsp ground turmeric
- Get 1 tsp ground cumin
- Make ready anything from a pinch to 1/2 tsp chilli flakes depending on taste
- Prepare 1 litre vegan/ veggie stock
- Make ready 1 can /400g chopped tomatoes
- Prepare 1 can/ 400g chickpeas, drained and rinsed
- Get 1/3 cup red lentils, rinsed and drained
- Take Juice of 1/2 lemon
- Make ready Parsley or coriander to garnish
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. Blend half the soup for a thick and chunky, hearty soup you'll want to eat all winter long. In a large soup pot, heat olive oil over medium heat.
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!
Blend half the soup for a thick and chunky, hearty soup you'll want to eat all winter long. In a large soup pot, heat olive oil over medium heat. Add vegetable broth, bay leaves, thyme, and chickpeas. Chickpea Turmeric Soup A sunny and luscious vegan chickpea soup topped with crispy roasted chickpeas. Lemon and fragrant aromatics makes this vegan chickpea turmeric soup taste as bright and fresh as it looks.
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