This is a filling and nutritious lunch or supper dish. It contains fibre which is beneficial for our gut bacteria and also it contains protein which helps us stay fuller for longer. You could also substitute the chickpeas for cooked beans or lentils of your choice.
Ingredients
- 400g canned chickpeas
- 1 tbsp olive oil
- 1 large red onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 tin chopped tomatoes
- 1 tsp dried herbs
- 500g courgettes, sliced into rings
- 125g peas
- 1 tbsp flat leaf parsley, finely chopped
- 900ml vegetable stock
- Salt and pepper
Method
- Gently fry the onion and garlic until the onion begins to colour and soften. Reduce the heat and add the tomatoes, stirring together for a minute or two.
- Add the chickpeas, dried herbs, courgettes and stock. Simmer for 5 minutes.
- Add the peas and continue cooking until the vegetables and chickpeas are soft but retain some bite.
- Season with salt and black pepper. Scatter with chopped parsley.
- Either leave the soup chunky or blend to desired consistency.
My tip: I also like to add a tablespoon of harissa at stage two if I fancy my soup to be a bit spicier.
Serves 2.
