Vegetable & Chickpea Soup

Tasty, rich soup with vegetables and chickpeas. Because it’s a very rich soup it replaces a meal and is suitable for the main course, not a first course. If you use chickpeas from a can or cooked frozen, preparation is very easy and quick.

Ingredients

2 chopped celery stalks

2 large onions finely chopped

1 bay leaf

2 crushed garlic cloves

1 cup chopped tomatoes

Pinch of cinnamon

1 large red bell pepper diced

2 cups sweet potato cut into small cubes

1 tablespoon soy sauce

3 cups vegetable soup (it’s ok from a powder)

1 tsp dried basil

1 tsp turmeric

1.5 cups cooked chickpeas – you can use from a can or frozen

2 tablespoons oil – preferably coconut

Pinch of spicy paprika or chili powder

Preparation

Heat the oil in a saucepan and add onion, celery, garlic and sweet potato. Steam for 5 minutes while stirring.

Add spices, bay leaf and water and bring to a boil.

Lower the heat and cook for 15 minutes.

Add tomatoes, bell pepper and chickpeas. Cook for another 10 minutes.

Add the soy sauce, fix seasoning, mix well and serve.

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