Appetizers / Soups / Salads

Spanish chickpea soup is for Lunch.

Spanish chickpea soup takes 10 minutes to prepare.

Spanish chickpea soup takes 30 minutes to cook.

Spanish chickpea soup makes 4 servings.

The ingredients for Spanish chickpea soup are:

2 TB olive oil
2 large onions, diced
2 cloves garlic, crushed
4 cups cubed sweet potatoes
1 medium stalk celecry, chopped
400g tin of diced tomatoes in juice
3/4 cup frozen peas
2/3 of a large green capsicum, diced
2.5 cups cooked chickpeas (=1.25 cups dried chickpeas, or use drained and rinsed canned chickpeas)
4 cups vegetable stock
1 TB soy sauce
1 bay leaf
2 tsp paprika
1 tsp turmeric
1 tsp dried basil
1/4 tsp cinnamon
cayenne pepper to taste

Here is how you make Spanish chickpea soup:

1. Heat oil in a large saucepan, and cook the onions and garlic for 2 minutes, until onion is translucent. Add celery and sweet potatoes, cook another 4 mionutes or so.2. Add all herbs and seasonings (except the soy sauce), and the stock. Bring to a boil, reduce to simmer. Cook covered 15 minutes.3. Add remaining vegetables, chickpeas and the soy sauce. Simmer another 10 minutes, or until vegetables are tender.Serve with salad and multigrain bread rolls, or grilled polenta wedges.Serving Size:?Four servingsNumber of Servings: 4Recipe submitted by SparkPeople user PHRASER.

The nutritional information for Spanish chickpea soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 517.2

• Total Fat: 9.5 g
• Cholesterol: 0.0 mg
• Sodium: 1,246.5 mg
• Total Carbs: 93.0 g
• Dietary Fiber: 15.1 g
• Protein: 14.4 g

Spanish chickpea soup is Spanish cuisine.

The dietary needs meet for Spanish chickpea soup is Vegan