Creamy Chickpea and Vegetable Soup
Photo by Vanita Tipnis
Ingredients
- 2 cups cooked chickpeas
- 1 medium sized zucchini, chopped into small cubes
- 2 small unpeeled carrots, chopped into small cubes
- 1 tsp garlic paste
- 1 stalk celery, chopped
- 2½ cups water
- 1 tsp chopped fresh or dry rosemary
- 1 tsp unrefined salt
- ½ tsp freshly ground pepper
- ½ tsp lime juice
- 1 spring onion stalk, finely chopped, for the garnish (optional)
Method
Blend the chickpeas, garlic and celery with water and bring to a boil in a saucepan. Add carrots and again bring to a boil. Now, add the zucchini. When the zucchini is almost cooked, add rosemary, salt and pepper. Mix well and turn the heat off. Add lime juice just before serving. Garnish with spring onion (optional) and serve hot.
Serves 4
