How To Make Parsley and Chickpea Soup Recipe
A smooth and creamy soup filled with the flavors of parsley and chickpeas, perfect for a light lunch or dinner.
Serves:
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- 4 cups vegetable broth
- 2 (15-ounce) cans chickpeas, drained and rinsed
- 1/2 cup chopped fresh parsley
- Salt and pepper to taste
Instructions
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In a large pot, heat olive oil over medium heat.
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Add onion and garlic, and cook until softened, about 5 minutes.
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Add cumin, coriander, and cayenne pepper, and cook for 1 minute.
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Pour in vegetable broth and chickpeas, and bring to a boil.
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Reduce heat, cover, and let simmer for 15 minutes.
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Add parsley, and using an immersion blender, puree the soup until smooth.
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Season with salt and pepper to taste.
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Serve hot.
Nutrition
- Calories : 214 kcal
- Total Fat : 8g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 620mg
- Potassium : 426mg
- Total Carbohydrates : 30g
- Dietary Fiber : 8g
- Sugars : 5g
- Protein : 7g
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