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Rustic Chickpea soup
by:
Bintu
January 9, 2015
5
2 Ratings
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Serves
4
Ingredients
1
tablespoon
olive oil
1
sweet potato chopped into bite sized pieces
2
celery sticks chopped
1
onion finely chopped
2
cloves garlic minced
14
ounces
tin chickpeas (garbanzo beans) rinsed and drained
14
ounces
chopped tomatoes
4
cups
vegetable stock
2
tablespoons
freshly chopped herbs
Salt to taste
1
/
4
teaspoon
chilli flakes
1
/
2
cup
mini pasta shells
Directions
Heat the oil and fry the sweet potato, celery and onion and fry for 8 mins until soft.
Then add the garlic and stir fry for 30 sec
Add in the chickpeas, tomatoes, stock, herbs, salt and chilli, bring to the boil and then simmer for 8 mins.
Then add in the pasta and simmer for between 8-10 mins until the pasta is cooked.
Serve the soup topped with fresh basil pesto and crusty bread.
Tags:
Soup
Vegetable
Celery
Chickpea
Make Ahead
One-Pot Wonders
Serves a Crowd
Stir-Fry
Spring
Fall
Winter
Vegan
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