Hello everybody, it’s Jim, welcome to my recipe page. Today, I will show you a way to make a special dish, chickpea and vegetable soup - vegan. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
I caught a winter cold a couple months ago and was feeling quite sorry for myself as I sniffled on the couch. His version didn't include chickpeas, just a generous amount of vegetables, egg noodles (classic), and one surprise ingredient—curry powder. Forget chicken noodle soup, this vegan Chickpea Noodle Soup recipe is loaded with veggies, protein rich chickpeas, hearty pasta & flavorful In this recipe, carrots, celery and onion are sauteed and simmered with vegetable broth, herbs, chickpeas and pasta for a hearty and delicious vegan soup. Chickpea vegetable soup starts out just the way many soups do - with onion, garlic, carrot, and celery sauteed just a bit before adding broth.
Chickpea and vegetable soup - vegan is one of the most popular of current trending meals in the world. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. Chickpea and vegetable soup - vegan is something that I have loved my entire life. They are fine and they look wonderful.
To get started with this recipe, we must first prepare a few ingredients. You can cook chickpea and vegetable soup - vegan using 17 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Chickpea and vegetable soup - vegan:
- Get 2 tablespoons olive oil
- Make ready 3 carrots, chopped
- Take 3 sticks celery, chopped
- Prepare 1 onion, peeled and chopped
- Get 1 garlic clove, peeled and crushed
- Prepare Salt and pepper
- Get 1 tbsp Lebanese 7 spice or baharat or ras el hanout
- Prepare 1/2 tsp ground cinnamon
- Get 1/2 tsp ground turmeric
- Take 1 tsp ground cumin
- Prepare anything from a pinch to 1/2 tsp chilli flakes depending on taste
- Get 1 litre vegan/ veggie stock
- Get 1 can /400g chopped tomatoes
- Make ready 1 can/ 400g chickpeas, drained and rinsed
- Prepare 1/3 cup red lentils, rinsed and drained
- Take Juice of 1/2 lemon
- Make ready Parsley or coriander to garnish
From the kitchens of Betty Crocker comes this simple and healthy vegetarian dinner idea for roasted chickpea and cauliflower taco recipe perfect for us vegetarians and vegans. Chickpeas are an easy addition to a variety of savory meals. You'll find them cooked in cans usually in the canned vegetable aisle by the other canned beans. Vegan chickpea noodle soup with bright accents of parsley and lemon to lighten up this otherwise wintery.
Steps to make Chickpea and vegetable soup - vegan:
- Heat the oil in a pan on a medium-low heat. Add the garlic, onion, celery and carrot. Sauté for about 10 mins til they start to soften.
- Add the spices, stir through and cook for a minute or two.
- Add the stock and tomatoes. Bring to the boil.
- Add the chickpeas and lentils. Season. Bring down to a simmer, cover and cook for about 20-25 minutes.
- Squeeze in the lemon. Ladle into bowls and sprinkle the parsley or coriander. Enjoy!
You'll find them cooked in cans usually in the canned vegetable aisle by the other canned beans. Vegan chickpea noodle soup with bright accents of parsley and lemon to lighten up this otherwise wintery. This vegan chickpea vegetable chowder is satisfying and delicious. It's made with chickpeas, potatoes and carrot for a bit of a twist on classic vegetable chowder. Blend half the soup for a thick and chunky, hearty soup you'll want to eat all winter long.
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