Vegan chickpea and garlic soup
- Prepare
- less than 30 mins
- Cook
- 1 to 2 hours
- Serve
- Serves 4
In an attempt to be more economical, I’ve been batch cooking. The perfect lunch recipe, with chickpeas that provide a great source of protein to keep you feeling full for longer.
Ingredients
- 1 whole garlic bulb, top removed
- olive oil
- 1 onion, chopped
- 2–3 large celery stalks, chopped
- 2–3 carrots, peeled and chopped
- 1 small potato, chopped
- 1 tsp cumin
- 1 tsp paprika
- 400g tin chickpeas, drained
- 950ml/1¾ pints vegetable stock
- 1 tbsp lemon juice
- salt and freshly ground black pepper
Method
Preheat oven to 200C/180C Fan/Gas 6.
Place the garlic on a small roasting tray, drizzle some olive oil over then roast for 30–35 minutes.
Meanwhile, heat some olive oil in a large saucepan over medium-high heat. Once hot, fry the onion, celery, carrots and potato for 10 minutes, until softened. Sprinkle over the cumin and paprika, and cook until fragrant.
Add the chickpeas to the pan then pour in the vegetable stock. Reduce to a low heat and simmer for 25–30 minutes.
When the garlic is cooked, gently squeeze each clove out of its skin and add to the soup. Stir and simmer for another 10 minutes.
Blend using a hand blender while slowly pouring in a little more olive oil to taste.
Add lemon juice, salt and pepper to taste and stir before serving.
