Vegetarian Pumpkin And Chickpea Soup Recipe
Healthy, nutritious and filling soup recipe
Vegetarian Pumpkin and Chickpea Soup Recipe is healthy, nutritious and very filling. Soups are great foods; healthy, delicious and easy to make! Another plus to soups is the fact that making it is pretty quick, and is a good reason to clean out any leftover veggies in the fridge before refilling it again. Most households do this, before their next bout of food shopping, and you can do it too! Serve Vegetarian Pumpkin And Chickpea Soup Recipe with Mediterranean Stuffed Pepper Recipe and Couscous Salad with Raw Mangoes.
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Note: The recipe uses tinned chickpeas, but you can also cook the chickpeas at home. Soak the chickpeas for 8 hours in water and then cook it until soft. See video recipe of how to cook chickpeas in a pressure cooker
15 M
20 M
35 M
3 Servings
Ingredients
- 250 grams Kaddu (Parangikai/ Pumpkin)
- 6 Tomatoes , chopped
- 1 Onion , chopped
- 2 cloves Garlic , crushed
- 2 Red Bell pepper (Capsicum) , chopped
- 1 Stalk Celery , chopped
- 250 ml Kabuli Chana (White Chickpeas) , boiled and drained
- 800 ml Vegetable stock
- Salt and Pepper , to taste
- Paprika powder , to taste
- Green Chilli , chopped (optional)
- Parsley leaves , (optional) to garnish
- Bread rusks , (optional) to garnish
How to make Vegetarian Pumpkin And Chickpea Soup Recipe
To begin making the Vegetarian Pumpkin and Chickpea Soup Recipe, prep up all the ingredients in advance.
In a large soup pot, put all the ingredients together, cover them with water and bring them to boil.
Allow the vegetables to simmer until they are soft and the soup smells full of flavor. This takes about 20 to 25 minutes.
Serve the Pumpkin and Chickpea Soup along with parsley and chili and some toasted bread for a wholesome weeknight dinner with Mediterranean Stuffed Pepper Recipe and Couscous Salad with Raw Mangoes.
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