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chickpea soup

Label low_salt
30 min
easy
cheap

Preparation

1

Soak the chickpeas 1 night in water.

 

2

Wash and cut the vegetables.

 

3

Heat the olive oil in a pan and fry the onion and leek.

 

4

Add the garlic and herbs and mix well.

 

5

Mix in the tomato puree and simmer for 2 minutes.

 

6

Add the peeled tomatoes and chickpeas and stir.

 

7

Add the water and the vegetable stock cubes and let the soup boil for 15 minutes.

8

Pour half of the soup into another pan and puree this part with a hand blender.

9

Put the mashed part back into the pan with the other part.

 

 

10

Add some lemon juice and season with black pepper.

Ingredients

4
People
  • 400 g biofood chickpeas
  • 400 g peeled tomatoes
  • 1 onion
  • 1 leek
  • 1 tablespoon tomato puree
  • 2 cloves of garlic
  • 0.5 lemon
  • 2 tablespoon olive oil
  • 1 l water
  • 2 damhert low salt vegetable stock cubes
  • 1 teaspoon tumeric
  • 1 teaspoon cinnamon
  • 1 teaspoon basil
  • 1 black pepper

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