Creamy Chickpea and Vegetable Soup


  • 2 cups cooked chickpeas
  • 1 medium zucchini, chopped into small cubes
  • 2 small unpeeled carrots, chopped into small cubes
  • 1 tsp garlic paste
  • 1 stalk celery, chopped
  • 1 tsp fresh or dry rosemary
  • 1 tsp unrefined salt
  • ½ tsp freshly ground pepper
  • ½ tsp lime juice
  • 2 ½ cups water
  • 1 spring onion stalk, finely chopped for garnish (optional)


Blend the chickpeas, garlic, celery with water and put in a saucepan to boil. Add carrots and after the mixture starts boiling, the zucchini. When the zucchini is almost cooked add rosemary, salt and pepper. Mix well and turn the heat off. Add the lime juice just before serving. Serve hot.

Serves 4