Curried chickpea soup
This vegan curried chickpea soup is a super healthy, filling hearty broth – perfect on cold days or when your immune system needs a boost. This recipe makes 4 portions – if it’s too much for one meal, just freeze the leftover for other occasions. Serve it with wholesome bread or naan, chapatti etc.
Ingredients
Method
- Chop the onion and carrots. Slice the celery and pepper. Finely chop the chilli and garlic.
- Heat the oil in a pan and sauté chopped vegetables gently, under cover, for 10 minutes. Stir in the curry powder, fry for a minute.
- Pour in the vegetable broth, bring it to the boil and simmer, under cover, at a low temperature for about 30 minutes.
- Drain the chickpeas and add them to the soup. Cook a further 5 minutes, then blend until you get a coarse textured, thick soup. Serve with fresh coriander leaves.