Hearty Vegetable Soup with Chickpeas

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Hearty Vegetable Soup with Chickpeas

 

 

2 teaspoons olive oil

1 large brown (yellow) onion, chopped

1 teaspoons ground turmeric

1 teaspoon ground coriander

2 teaspoons ground cumin

5 cups chopped vegetables (see note)

3 cups reduced-salt vegetable stock

2 cups water

415 g (14 1/2 oz) can chopped tomatoes

400 g (14 oz) can chickpeas, drained, rinsed

1/2 cup flat-leaf parsley, chopped

 

 

1. Heat oil in a large saucepan over medium-high heat. Add onion.

Cook for 3 minutes. Add spices and firm vegetables (such as pumpkin,

potatoes, carrots, capsicum [bell pepper] and celery). Stir to coat.

 

2. Stir in stock, water, tomatoes and chickpeas. Bring to the boil.

Reduce heat to medium-low. Simmer, uncovered, for 40 minutes or until

vegetables are soft. Add tender vegetables (such as beans, broccoli,

peas, zucchini). Cook for a further 5 minutes. Stir in parsley. Season

with salt and pepper. Serve.

 

 

Serves 4.