Chickpea Soup with Spicy Pita Chips

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 441, total fat 7 G., saturated fats 2 G., proteins 15 G., carbohydrates 59 G., fiber 13 G., cholesterol 0 mg, sodium 1132 mg, sugar 0 G.

This healthy vegetarian soup warms with its spicy flavor and keeps you full for a long time thanks to the addition of chickpeas. They make the soup very nutritious, rich in protein and fiber, even though it's cooked with water and vegetables. This recipe uses canned chickpeas, which significantly simplifies and speeds up the cooking process. Lightly mash the chickpeas while cooking, and the soup will be deliciously thick. Serve with spicy homemade pita chips.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1/4 cup extra-virgin olive oil
2 stalks celery, chopped
2 carrots, cut into pieces
1 large onion, diced
2 x 425g cans of chickpeas, rinsed
1 can (425 g) chopped roasted tomatoes with green chilies
1 tbsp. l. ground cumin
1.5 tsp ground coriander
2 pitas without pockets
Juice of half a lemon
Chopped fresh cilantro, for sprinkling

Ingredient Substitution Suggestions

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Recipes with similar ingredients: chickpeas, fried tomatoes, carrot, celery, lemon juice, cumin, coriander, pita

Cooking the dish according to the recipe:

Preheat oven to 190°C.
In a large Dutch oven or saucepan, heat 2 tablespoons of olive oil over medium-high heat. Add the celery, carrots, onion, 1/2 teaspoon of salt, and a pinch of freshly ground black pepper. Cook, stirring occasionally, until the vegetables are softened, 7 minutes.

Add 6 cups of water, chickpeas, tomatoes, 2 teaspoons of cumin, 1 teaspoon of coriander, and 1/2 teaspoon of salt. Bring to a boil and simmer, stirring occasionally and lightly mashing the chickpeas with the back of a spoon, until the soup thickens slightly, about 20 minutes. Season with salt and pepper to taste.
Meanwhile, slice the pita bread thinly. Toss with the remaining 2 tablespoons olive oil, 1 teaspoon cumin, 0.5 teaspoon coriander, and 0.5 teaspoon salt. Arrange in a single layer on a baking sheet. Bake until golden brown and crisp, 8-10 minutes.
Before serving, add lemon juice to the soup. Sprinkle with cilantro and garnish with pita chips.

Categories:

recipe / Calorie content of prepared meals / Vegetarian dishes / Autumn dishes / Soups / Vegetable soups / Food Network - recipes

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