Chick pea soup

Chick pea soup

Tags: Soup Vegetarian World cuisine
5
33

Here’s something delicious! A fine vegetable broth with garbanzo beans and pasta.

Ingredients

400 g
1 small
savoy cabbage
200 g
dried chick peas
or
250 g
tinned cooked chick peas
1 stick
celery
1 small
carrot
1
potato
1
tomato
1 small
onion
100 ml
white wine
½ l
vegetable stock
2
bay leaves
salt and pepper
3 tbsp
olive oil

Preparation

  • Soak chick peas overnight in water to cover.
  • Heat the oil in a pot, and brown the finely chopped celery, carrot, peeled potato, cabbage and onion over a low flame.
  • Add the chick peas, followed by the by leaves salt, pepper and white wine, and cook until the wine has evaporated.
  • Dilute with the vegetable stock and continue to simmer for about 60 minutes.
  • A few minutes before the end of cooking time, add the tomate cut into pieces and the pasta and cook for the length of time given on the packet.
  • Allergene_Milk
  • Allergene_Egg

At a glance

Preparation time
1 h 45 min
Cooking / Baking time
1 h
Difficulty
medium
Servings
4

Nutritional information

per 100g
protein 8g
fat 5g
carbs 41g
kcal 242
kj 1022
Products in this recipe