Hot chickpea soup

Step 1/5

• 83⅓ g cherry tomatoes
• ⅔ carrots
• 1 stalks celery
• ⅔ red onions
• ⅔ stalks green onions
• ⅓ lemon
• 3⅓ g mint
• 3⅓ g cilantro

• cutting board
• knife

Halve cherry tomatoes. Cut carrot and celery into bite-sized pieces. Thinly slice onion and green onion. Cut lemon in thirds. Roughly chop mint and cilantro.

Step 2/5

• 83⅓ g chickpeas
• 166⅔ ml water

• large saucepan

In a large saucepan, bring chickpeas and water to a boil and cook for approx. 5 – 10 min.

Step 3/5

• 133⅓ g canned tomatoes
• ⅓ tsp turmeric
• ⅓ tsp cinnamon
• ½ tsp harissa chili paste
• salt
• pepper

Add canned tomatoes, turmeric, cinnamon, and harissa to pan. Juice lemon into pan. Season to taste with salt and pepper.

Step 4/5

• hand blender

Using a hand blender, briefly puree soup to thicken it slightly.

Step 5/5

• salt
• pepper

Add tomatoes, carrots, green onions, red onions, cilantro, mint, and celery to soup. Season to taste with salt and pepper. Allow to simmer for approx. 3 – 5 min. until the vegetables are firm to the bite. Enjoy with a dollop of homemade crème fraîche or some soy yoghurt as a vegan option!

Enjoy your meal!