Italian Chickpea, Tomato & Vegetable Soup

Italian chickpea, tomato & vegetable soup

Serves 4, 7 GLs per serving

  • 175g chickpeas (canned or soaked overnight if using dried)
  • 1tsp olive oil
  • 1 large red onion sliced
  • 2 cloves garlic, finely chopped
  • 1 tin chopped tomatoes
  • 1tsp dried herbs
  • 500g cougettes sliced into rings
    125g peas or french beans
  • 1tbs chopped parsley

1. Simmer the chickpeas in fresh water until soft. Skim off any froth that rises, drain reserving the cooking liquid for later.

2/ Gently fry the onion, garlic until the onion begins to colour and soften. Reduce the heat and add the tomatoes stirring together for a minute or two

3. Add the chickpeas, dried herbs, courgettes and enough cooking liquid from the chickpeas to cover,
simmer for 5 minutes

4. Add the peas or french beans together with the parsley and continue cooking until the vegetables and
chickpeas are soft but retain some bite

5. Season with ground black pepper and a little lo-salt if required, scatter with chopped parsley and serve

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