John Myers
Ingredients for 4 servings:
- 250 g chickpeas, dried, or 2 small cans
- 1 small can of pizza tomatoes
- 2 bell peppers, cut into strips
- 2 m.-sized onion(s)
- 2 cloves garlic
- 100 ml vegetable stock
- 1 ½ tsp turmeric
- 1 ½ tsp oregano
- 1 ½ tsp chili flakes
- some parsley
- salt and pepper
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes
vegan – low carb – quick and easy
If you’re using dried chickpeas, they must be soaked the day before. Then cook them shortly before use until soft. You can also use canned or jarred chickpeas, which are already precooked. Peel and finely chop the onions and garlic. Add the onions and garlic cloves to a pan with olive oil and sauté. Shortly after, add the sliced bell peppers. For better digestibility, you can remove the skin with a vegetable peeler. Then add the tomatoes and broth. Finally, add the cooked chickpeas to the soup. Simmer everything for about 10 minutes and season well with the spices and herbs. Tip: If you like, you can also serve fish or chicken breast with this dish. I drained a can of tuna and let it simmer for a minute. Another time, I cooked sliced chicken breast in the broth right after the tomatoes. I enjoyed both very much. You can see the video for the recipe on my YouTube channel: https://youtu.be/9NeWIDcATOc
Facebook Comments