Tuscan garbanzo bean soup: Difference between revisions
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[[Recipes | Other recipes]] | [[Recipes#Soups. | Soup recipes]] | [[Recipes | Other recipes]] | [[Recipes#Soups. | Soup recipes]] | ||
Originally adapted from [https://naturallieplantbased.com/chickpea-soup/ Easy chickpea soup]. | Originally adapted from [https://naturallieplantbased.com/chickpea-soup/ Easy chickpea soup] to give a two person serving. Not tried yet. | ||
= Tuscan garbanzo bean soup = | = Tuscan garbanzo bean soup = | ||
| Line 7: | Line 7: | ||
* 7.5ml olive oil. | * 7.5ml olive oil. | ||
* ½ diced onion. | * ½ diced onion. | ||
* 1 | * 1 clove garlic minced. | ||
* 2.5ml dried oregano. | * 2.5ml dried oregano. | ||
* 1ml smoked paprika. | * 1ml smoked paprika. | ||
* | * 3 cherry tomatoes, chopped. | ||
* 400g canned chickpeas drained and rinsed. | * 400g canned chickpeas drained and rinsed. | ||
* 350ml vegetable stock. | * 350ml vegetable stock. | ||
* | * 40g sundried tomatoes in oil, chopped. | ||
* 15ml lemon juice. | * 15ml lemon juice. | ||
* 75ml whipping cream. | * 75ml whipping cream. | ||
* | * 30g spinach. | ||
== Directions == | == Directions == | ||
# Fry oninon in the olive oil for 3 to 4 minutes. | # Fry oninon in the olive oil for 3 to 4 minutes. | ||
# Add garlic, oregano, | # Add garlic, oregano, and paprika. Fry for another couple of minutes. | ||
# Add chickpeas, | # Add chickpeas, spinach, tomatoes, stock, cream, and sundried tomatoes. | ||
# Simmer for 15 minutes. | # Simmer for 15 minutes. | ||
# Blend with a stick blender and serve in two bowls with fresh basil garnish. | # Blend with a stick blender and serve in two bowls with fresh basil garnish. | ||
[[Recipes | Other recipes]] | [[Recipes#Soups. | Soup recipes]] | [[Recipes | Other recipes]] | [[Recipes#Soups. | Soup recipes]] | ||
Latest revision as of 18:04, 4 October 2025
Originally adapted from Easy chickpea soup to give a two person serving. Not tried yet.
Tuscan garbanzo bean soup
Ingredients
- 7.5ml olive oil.
- ½ diced onion.
- 1 clove garlic minced.
- 2.5ml dried oregano.
- 1ml smoked paprika.
- 3 cherry tomatoes, chopped.
- 400g canned chickpeas drained and rinsed.
- 350ml vegetable stock.
- 40g sundried tomatoes in oil, chopped.
- 15ml lemon juice.
- 75ml whipping cream.
- 30g spinach.
Directions
- Fry oninon in the olive oil for 3 to 4 minutes.
- Add garlic, oregano, and paprika. Fry for another couple of minutes.
- Add chickpeas, spinach, tomatoes, stock, cream, and sundried tomatoes.
- Simmer for 15 minutes.
- Blend with a stick blender and serve in two bowls with fresh basil garnish.
