Brunch

Chickpea and Vegetable Soup is for Lunch.

Chickpea and Vegetable Soup takes 10 minutes to prepare.

Chickpea and Vegetable Soup takes 45 minutes to cook.

Chickpea and Vegetable Soup makes 4 servings.

The ingredients for Chickpea and Vegetable Soup are:

1 tin chickpeas
1 tin chopped tomatoes
1 carrot
1 courgette
1 medium onion
2 sticks celery
3 new potatoes
2 bay leaves
few drops tobasco sauce (optional)
bit of water to cover the veg

Here is how you make Chickpea and Vegetable Soup:

Makes 4 healthy servings1. Chop all veg into smaller pieces (it is optional how big you chop them but the bigger they are, the longer they will take to cook).2. Add the vegetables into a heated large saucepan and heat over the stove until they begin to tender.3. Add the chickpeas and stir in with the vegetables.4. Cover with the chopped tomatoes and add enough water to cover all the vegetables with some extra.4. Add 2 bay leaves, seasoning and a few drops of tobasco sauce. Cover and bring to the boil. After boiling, leave to gently simmer for 45 minutes, or until the potato and carrot are cooked through.5. Put the mixture into a food processor and whizz until most lumps have gone (I like some lumps for texture).6. Serve drizzled with extra tobasco sauce, or low fat natural yoghurt or a few shavings of parmesan and garnished with some fresh parsley.Number of Servings: 4Recipe submitted by SparkPeople user HANNILOU1.

The nutritional information for Chickpea and Vegetable Soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 114.3

• Total Fat: 1.3 g
• Cholesterol: 0.0 mg
• Sodium: 257.9 mg
• Total Carbs: 22.7 g
• Dietary Fiber: 4.2 g
• Protein: 4.1 g

The dietary needs meet for Chickpea and Vegetable Soup is Low Fat