Chickpea Soup Recipe
Comfort food at its finest : simple chickpea soup with added red lentils, potatoes and more. Adding another quickly made up soup to our healthy vegetarian/ vegan meals list.
To be honest, I never tried combining chickpeas with lentils, and I only used red lentils to thicken the soup. Tastes of grains worked out simply perfect. Spiced and seasoned with quite basic ingredients I always have in hand. And quick, delicious dinner was ready .
Hope you try this chickpea soup and love it.
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2 cans chickpeas, lightly mashed
¾ cup red lentils
1 onion, finely chopped
2 medium potatoes,cubed
3 tbs olive oil
3-4 garlic cloves, if using minced
5-6 cups vegetable broth or water
2 tbs red pepper paste (or tomato sauce, or salsa)
1 tbs tomato paste
½ tsp curry
1 tsp turmeric
½ tsp cumin
1 tsp coriander
½ tsp black pepper , 1 ½ tsp dried basil
1 ½ tsp dried dill , use fresh herbs if desired
1 fresh green chili, slice, remove the seeds
Salt to taste
Sauté onions with oil until translucent
Add tomato and red pepper pastes, mix and cook a minute
Add in potatoes, lentils and seasonings, mix well
Add vegetable broth (or water)
Cover the lid and bring to a boil, open the lid halfway and cook 15-20 minutes
Add mashed chickpeas, garlic, chili pepper, salt
Cook another 5-7 minutes
Enjoy with a day old bread or anyway you like
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