Smoky chickpea soup with herbs and yogurt
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Serves 4
Easy
Prep: 10 mins
Cook: 30 mins
A star rating of 4 out of 5.1 ratingRate
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Add a flavoured stock pot to give a subtle kick to this smoky chickpea soup. Whether for lunch or supper, it's a dish the whole family will enjoy
Freezable
Healthy
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
2 tbsp olive oil
-
½ onion
finely chopped
-
1 carrot
finely chopped
-
½ red pepper
finely chopped
-
1 garlic clove
crushed
-
400g can chopped tomatoes
-
1 Knorr Smoked Chilli & Tomato Stock Pot
-
400g can chickpeas
drained
-
4 tbsp yogurt
-
small bunch of coriander
or mint
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Nutrition: Per serving
-
kcal205
low
-
fat9g
low
-
saturates2g
-
carbs20g
-
sugars10g
-
fibre6g
-
protein9g
-
salt1.1g
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Method
-
step 1
Heat the oil in a saucepan and fry the onion, carrot and pepper over a low heat for 5 mins or until softened, but not browned. Add the garlic and fry for 30 seconds more.
-
step 2
Tip in the tomatoes, then fill the can with water and pour into the pan, too. Add the Knorr Smoked Chilli & Tomato Stock Pot and 500ml more water. Bring to a simmer and cook for 10 mins. If you would like a less textured soup, blend the soup with a stick blender until smooth.
-
step 3
Stir in the chickpeas, crushing some of them with a potato masher, then cook for another 10 mins. To serve, ladle into four bowls, swirl through some yogurt and scatter the coriander or mint on top.
RECIPE TIPS
NO CHICKPEAS?
If you’ve no chickpeas in the cupboard, you can use any type of canned bean for this.
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A star rating of 4 out of 5.1 rating
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