Turkish · Lunch
Chickpea and Vegetable Soup
A brothy Turkish soup built on chickpeas simmered with carrot, potato and tomato paste, brightened with cumin, paprika, mint and lemon. Onion and garlic form the base, olive oil finishes it, and it is served with a wedge of bread for scooping the broth.
$3
12 minsPrep
25 minsCook
37 minsTotal
EasyLevel
Nutrition per serving
336Calories
13.1gProtein
11.4gFat
51.2gCarbs
8.9gSugar
13.8gFiber
880mgSodium
0mgChol
1.9gSat Fat
950mgPotassium
110mgCalcium
4.2mgIron
0mcgVitamin B12
18mgVitamin C
vegetarian
high-fiber
low-calorie
mediterranean
hidden-gems
vegan
gluten-free
low-calorie
Instructions
1
Prep
Finely chop the onion and mince the garlic. Dice the carrot and potato into small even pieces so they cook at the same rate.
2
Sweat
Warm the olive oil in a small saucepan over medium heat and sweat the onion and garlic for 3 minutes until softened and translucent.
3
Bloom
Stir in the tomato paste, cumin, paprika and chili powder and cook over medium heat for 1 minute until fragrant.
4
Simmer
Add the carrot, potato, chickpeas and vegetable stock, bring to a boil over high heat, then reduce to low and simmer for 18 minutes until potato is fork-tender.
5
Plate
Ladle soup into a bowl, scatter the fresh mint over the top, and serve alongside bread.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g360g cooked chickpeas
- 11 onion
- 4 cloves4 cloves garlic
- 11 carrot
- 120g120g potato
- 2 tbsp2 tbsp tomato paste
- 360ml360ml vegetable stock
- 2 tbsp2 tbsp olive oil
- 1 tsp1 tsp ground cumin
- 1/2 tsp1/2 tsp paprika
- 1/4 tsp1/4 tsp chili powder
- salt, to taste
- 2 tsp2 tsp lemon juice
- 2 tsp2 tsp fresh mint
