Chickpea-tomato-soup (vegan)

Chickpeas are a multi-talent! They are rich in fiber and protein and can be prepared in several ways. Most of us know them in hummus, falafel or spicy curries. I wanted to simplify my chickpea dish to get the protein really fast and quick, so I decided to make a soup!

For two portions you need:

  • 1 can chickpeas (230g)
  • 1 onion
  • 1 can tomatoes (240g)
  • 350ml vegetable broth
  • 3tbs soy cream
  • 2 pinch of cayenne pepper
  • 2tbs olive oil
  • 1tbs agave nectar
  • 1tsp lemon juice
  • 1tbs tomato paste
  • fresh herbs for the decoration

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Peel and chop the onion into small cubes. Now rinse off the chickpeas very well. Heat the olive oil in a large pot and fry the onion cubes for a few minutes then stir in tomato paste, add chickpeas, tomatoes, and vegetable broth. Cook on low temperature for about 10 minutes.

Now mix in cayenne pepper, agave nectar, and lemon juice and taste with salt and pepper.

Right before serving stir in soy cream and top with fresh herbs such as parsley or basil.

I told you it is very simple! 🙂

One portion of this soup has the following nutritional values: 437kcal, 9g protein, 28g carbohydrates, 11g sugar, 21g fat and 0.5g fiber.

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