This Chickpea Soup is hearty, easy to make and super tasty. Be sure to try it, at least once. You will surely love it and you’ll make it again.
- one onion
- one celery stalk
- 2 carrots
- 1/2 a teaspoon of cumin
- 2 L of stock
- 150 ml of canned crushed tomatoes
- 100 g of chickpeas
- salt and pepper
- olive oil
- 100 g of corn
- parsley leaves
A night before, soak the chickpeas for 12 hours. The next day, wash the chickpeas thoroughly and set aside.
In a pot heat the olive oil. Add the chopped onion, sliced carrots, and celery. Saute the vegetables for 5 minutes. Add the cumin and season with salt and pepper.
Add the tomatoes, stir everything. Finally, add the stock and soaked chickpeas.
Bring the soup to a boil and then simmer it for 30 minutes, until the chickpeas are cooked through.
Season again if it’s necessary. Add the corn and fresh parsley leaves and serve :).
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