Chunky Garbanzo Broth

Name: Chunky Garbanzo Broth
Total time: 25 min
Yield: 4
Ingredients: 4 cups ripe tomatoes; 4 Tbsps olive oil; 1 onion (finely chopped); 2 carrots (finely chopped); 2 stalks Celery (finely chopped); 2 cloves garlic cloves (chopped); 2 small zucchini (sliced); 3.5 cups vegetable stock (or water); 1 sprig thyme; 1 bay leaf; 2 Tbsps tomato puree; 1.5 cups canned chickpeas (drained and rinsed); 0.5 bunch Basil (finely shredded); salt; peppers

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Health Score:

9,3 / 10

Difficulty:

easy

Difficulty

Preparation:

25 min.

Preparation

Ingredients

for

servings

Ingredients: 4 cups ripe tomatoes; 4 Tbsps olive oil; 1 onion (finely chopped); 2 carrots (finely chopped); 2 stalks Celery (finely chopped); 2 cloves garlic cloves (chopped); 2 small zucchini (sliced); 3 ½ cups vegetable stock (or water); 1 sprig thyme; 1 bay leaf; 2 Tbsps tomato puree; 1 ½ cups canned chickpeas (drained and rinsed); ½ bunch Basil (finely shredded); salt; peppers

How healthy are the main ingredients?

tomato chickpeas olive oil garlic clove Basil thyme

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Preparation steps

Drop the tomatoes into boiling water for 30 seconds. Drain well then peel away the skins and remove the seeds. Chop the flesh and set aside.

Heat the oil in a large pan and gently cook the onion, carrots and celery for 3 minutes. Add the garlic, cook for 1 minute then stir in the courgettes.

Pour over the stock, add the thyme and bay leaf and bring to a boil. Add the tomato puree, the chopped tomatoes and the chickpeas. Simmer gently for 15-20 minutes or until the vegetables are tender.

Season with salt and pepper and serve in warmed bowls garnished with the shredded basil.