Easy Chickpea Soup
This savory easy soup is one you won't want to miss. Herbs and spices will transform what was a plain soup to one bursting with flavors!
Servings 6
Calories 29kcal
Ingredients
- 1 tablespoon vegan butter
- 1 tablespoon garlic, minced
- 1 large shallot, diced
- 1 zucchini, diced small and sauteed
- 1 15 ounces can diced tomatoes
- 1 15 ounces can chickpeas drained and rinsed
- 1 bay leaf
- 1 teaspoon oregano
- 1 teaspoon parsley
- 4 cups vegan broth
- salt and pepper to taste
Instructions
- In a medium to large fry pan saute garlic and shallots over medium-high heat using vegan butter or olive oil. Cook until translucent 5-8 minutes. Remove and set aside.
- Using the same fry pan sauté zucchini. Brown and remove.
- Place all ingredients into large soup pan or dutch oven. Bring to a boil, reduce heat, cover and simmer for 10 minutes. Can be served immediately once heated through.
- Add vegan broth if needed or prefer a thinner soup.
Notes
Chickpeas or garbanzo beans, both the same. They both have a thin skin around the bean which I usually remove (huge pain) not neccessary though so don't waste your time.
Add anything you want to this soup. The longer it cooks equals more flavor.