Easiest Way to Cook Delicious Chickpea and vegetable soup – vegan

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Just about the most popular snacks is low fat yogurt. Eating yogurt in place of a wholesome larger lunch isn’t a good idea. Low fat yogurt helps make a fantastic snack, however. Along with calcium, it is a good supply of necessary protein and vitamin B. Yogurt is often eaten to help manage the digestive system since it is so easily digestible by many people. Try including some nutritious nuts to unsweetened natural yogurt for a healthy snack idea. This reduces your sugar consumption without lowering the taste of your snack.

There are lots of healthy snacks you can choose that never involve a lot of preparation or searching. Choosing to live a healthy life style can be as uncomplicated as you want it to be.

We hope you got insight from reading it, now let’s go back to chickpea and vegetable soup – vegan recipe. You can have chickpea and vegetable soup – vegan using 17 ingredients and 5 steps. Here is how you achieve it.

The ingredients needed to make Chickpea and vegetable soup – vegan:

  1. You need 2 tablespoons of olive oil.
  2. Use 3 of carrots, chopped.
  3. Take 3 sticks of celery, chopped.
  4. Take 1 of onion, peeled and chopped.
  5. Prepare 1 of garlic clove, peeled and crushed.
  6. Get of Salt and pepper.
  7. Take 1 tbsp of Lebanese 7 spice or baharat or ras el hanout.
  8. Use 1/2 tsp of ground cinnamon.
  9. Prepare 1/2 tsp of ground turmeric.
  10. Take 1 tsp of ground cumin.
  11. Get of anything from a pinch to 1/2 tsp chilli flakes depending on taste.
  12. Prepare 1 litre of vegan/ veggie stock.
  13. Use 1 can of /400g chopped tomatoes.
  14. Take 1 of can/ 400g chickpeas, drained and rinsed.
  15. Prepare 1/3 cup of red lentils, rinsed and drained.
  16. Prepare of Juice of 1/2 lemon.
  17. Get of Parsley or coriander to garnish.

Steps to make Chickpea and vegetable soup – vegan:

  1. Heat the oil in a pan on a medium-low heat. Add the garlic, onion, celery and carrot. Sauté for about 10 mins til they start to soften..
  2. Add the spices, stir through and cook for a minute or two..
  3. Add the stock and tomatoes. Bring to the boil..
  4. Add the chickpeas and lentils. Season. Bring down to a simmer, cover and cook for about 20-25 minutes..
  5. Squeeze in the lemon. Ladle into bowls and sprinkle the parsley or coriander. Enjoy!.

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