Spicy chickpea soup

Prep time: 10 minutes

Cook time: 15 minutes

Serves: 6

Calories: 90

Spicy chickpea soup with a touch of Middle Eastern flavours. This soup is absolutely delicious. Low carb, vegan and easy to cook in under 25 minutes.

Print Recipe

Spicy chickpea soup

  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Total time: 25 minutes
  • Serves: 6
  • Calories 90

Ingredients

  • 250 g chickpeas, pre-cooked, drained
  • 400 g tomatoes, can, chopped
  • 250 g cherry tomatoes
  • 2 carrots
  • 3 sticks celery
  • 2 red onions
  • 2 spring onions
  • 1 lemon
  • 10 g mint
  • 500 ml water
  • 1 tsp turmeric
  • 1 tsp cinnamon
  • 1/2 tsp harissa
  • salt
  • pepper

Method

  • 1)

    Cut the cherry tomatoes in half and cut the red onions fine. Cut the carrots and celery into bite-sized pieces. Cut the spring onions into fine rings. Quarter the lemon. Roughly chop the mint.

  • 2)

    Add the chick peas and water in a large saucepan. Bring to a boil and simmer for about 5 – 10 minutes.

  • 3)

    Add canned tomatoes, turmeric, cinnamon and harissa. Add the juice of half a lemon. Season with salt and pepper.

  • 4)

    Purée the soup with a blender to slightly thicken it.

  • 5)

    Add the cherry tomatoes, carrots, spring onions, red onions, celery and mint. Season with salt and pepper to taste. Let simmer for approximately 5 minutes. Decorate with mint leaves and serve with a lemon wedge.

Nutrition

Calories90
Fat2g
Carbohydrates10g
Protein5g

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