Chickpea and Vegetable Soup
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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Ingredients
for
8
- Ingredients
- 50 milliliters olive oil
- 2 onions
- 2 carrots
- 1 yellow Bell pepper
- 3 garlic cloves
- 2 bay leaves
- 1 Red chili pepper
- 4 Tbsps finely chopped parsley
- 1 Tbsp finely chopped marjoram
- 400 grams crushed Tomatoes (canned)
- 600 grams canned chickpeas
- 2 liters Vegetable broth
- 2 Zucchini
- salt
- freshly ground pepper
Preparation steps
1.
Peel and finely chop the onions and garlic. Peel and slice the carrots. Rinse the bell pepper and chile pepper, remove the ribs and seeds and chop finely. Rinse the zucchini, cut in half lengthwise and cut into slices. Drain the chickpeas.
2.
Heat the olive oil in a large pot. Sauté the onions, garlic, carrots, bell pepper, chile pepper and bay leaf for about 5 minutes, until softened. Add the zucchini, tomatoes, chopped parsley and marjoram and sauté for another 5 minutes. Stir in the chickpeas and vegetable broth, cover and simmer for about 30 minutes. Season with salt and pepper, remove from heat and serve.
