chickpea and vegetable soup

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Chickpea and Vegetable Soup

 

Recipe By :Sarina Jacobson 2002

Serving Size : 4 Preparation Time :0:00

Categories : Soups Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon olive oil

1 large onion -- cut into large pieces

2 cloves garlic -- crushed

1 pinch sea salt

4 stalks leafy rib celery -- cut into large pieces

1/4 teaspoon fresh chile pepper -- seeded and crushed

1/4 cup fresh coriander -- finely chopped

1 pinch ground cumin

2 carrots -- peel; large chunks

1 large potato -- peel; large chunks

2 zucchini -- cut into large chunks

(aka courgettes or baby marrows)

1 cup peeled and cubed pumpkin

4 cups soup stock -- (4 to 5)

1 cup cooked chickpeas

1 pinch ground cinnamon

1 pinch ground turmeric or saffron

1 pinch fructose (or sugar)

Fresh coriander leaves -- to garnish

 

Heat the oil and fry the onion, garlic and salt in a saucepan on low until

translucent. Add the celery, chilli, coriander and cumin. Cover with lid and

continue cooking on low until the celery is tender.

 

Add the vegetables and stir for a few minutes before adding the soup stock.

 

Bring the soup to the boil. Reduce the heat immediately and simmer on low until

the vegetables have softened.

 

Add the chickpeas, spices and fructose and mix.

 

Add water to thin the soup - its consistency is generally watery. Let the soup

stand for a while. Reheat just before serving. Garnish with fresh coriander

leaves.

 

This soup can be served on its own or over a bed of couscous.

 

Source:

" Fields of Flavour [iSBN: 1868726800] "

Copyright:

" Struik (South Africa) see http://iafrica.com/highlife/kitchenlife/960884.htm "

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Per Serving (excluding unknown items): 198 Calories; 6g Fat (24.9% calories from

fat); 7g Protein; 33g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 1086mg

Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 2 Vegetable; 1 Fat; 0 Other

Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 2523 2612 0 0 0 0 0 0 4644 0 0 0 1549 1440 0