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This chickpea soup is a wholesome, nutritious, and tasty dish you can make in one pot with simple ingredients for a weeknight dinner or meal prep.
Our recipe is Italian-inspired. The chickpeas are simmered in a rich broth enriched with herbs like rosemary and thyme, tender potatoes, and tomato paste.
⭐️ INGREDIENTS
2 tablespoons (14 grams) extra virgin olive oil
1 onion chopped
1 carrot chopped
1 rib celery chopped
2 cloves garlic pressed
1 leek thinly sliced
3 tablespoons tomato paste
1 bay leave
1 sprig rosemary
4 - 6 cups (500 grams) of vegetable broth add 2 cups at a time
2 cans (15 ounces each) (480 grams) of chickpeas or 3 cups of cooked chickpeas
1½ pounds (680 grams) potatoes peeled and cut into bite-size pieces
1 can (15 ounces) (400 grams) crushed tomatoes
1 teaspoon salt or more to taste
⅛ teaspoon black pepper
⅛ teaspoon red pepper flakes
❤️ Nico & Louise
Theplantbasedschool.com
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