Chickpea soup is a healthy and nourishing, comforting, and inexpensive soup for winter or any other season. It contains herbs and flavorings with a cheese texture that makes the soup more tempting. Making your own soup allows you to control the salt content. Hope you like this soup recipe as you did like my previous recipe Capsicum Spicy Curry.
One Tablespoon – Olive Oil
Three Cloves Garlic(chopped)
One – Onion(medium)
Half Cups Each of – Leeks, Celery, and Chives(finely chopped)
Few Leaves Rosemary
Few Spring Thyme and Sage
One-Fourth Cup Each of – Zucchini, Yellow Squash, Red Bell Pepper, Yellow Bell Pepper, and Green Bell Pepper(chopped)
One Litre – Chickpea Stock
150 Grams – Chickpeas skinned
One Teaspoon – Red Chilli Flakes
20 Ml – White Wine
40 Grams – Cheddar Cheese(grated)
In a hot pan, add leeks, celery, onions, garlic, chives, rosemary, thyme, and Sage.
Add the chopped zucchini, squash, and bell peppers.
Add some red chili flakes, white wine, chickpeas, and chickpeas stock.
Stir and bring to boil.
As the soup boils let it simmer for few minutes and then blitz it.
While the soup is simmering saute the leftover chickpeas, bell peppers, zucchini, and yellow squash in olive oil as the topping.
Garnish the soup with grated Cheddar Cheese.
Serve hot or warm.
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