Chickpea Soup
Rating: 3/5 - Votes: 2 - Views: 8734
Delicious homemade, ready in less than 20 min chickpea soup. Carrots and yellow onions sauted in ground spices and simmered on low heat in Chicken broth along with Zucchini until fragrant.
Total servings: 4
Calories:
Pre-Prep time: 5
Preperation time: 15-20
Occasion: Any
Cuisine: Pakistani
Effort: Easy
Best for: All
How to serve: Hot
Ingredients:
Ingredients:
Olive oil 2 tablespoon, plus more for drizzling
Carrot 1, finely chopped
Yellow Onion 1/4, finely chopped
Tomato 1, finely chopped
Red bell pepper(Capsicum), 1 small, seeded and finely chopped
Salt and freshly ground bell pepper
Ground cumin, 1/2 teaspoon
Ground turmeric, 1/4 teaspoon
Cayenne pepper, 1/2 teaspoon
Chickpeas(Garbanzo beans), 2 cans, drained and rinsed
Zucchini(Courgettes), 2 small chopped
Chicken broth, 5 cups
Preparation:
In a large saucepan over medium heat, warm 2 tablespoons oil.
When it is hot, add the carrot and onion and saute until slightly softened, about 3
minutes.
Add the tomato, bell pepper, 1 teaspoon salt, cumin, turmeric and cayenne.
Saute until fragrant, about 1 minute.
Add the chickpeas, zucchini and broth.
Raise the heat to medium-high and bring to a boil.
Reduced the heat to medium-low and simmer, uncovered, until the zucchini is
tender and the flavors are blended, about 15 minutes.
Season to taste with salt and black pepper.
Ladle into bowls, drizzle with olive oil and serve hot.
