Project Description
Ingredients
1 Tbsp extra virgin olive oil
1 medium onion
2 celery sticks
2 tsp ground cumin
4 cups hot vegetable stock
1 540ml can chickpeas
2 1/2 cups chopped fresh roma tomatoes
2-3 cloves garlic, finely minced
Juice of 1 lemon
Cilantro or parsley to garnish
Instructions
- Heat the oil on medium and sauté the onion and celery for 10 min, or until softened, stirring frequently. Add the cumin and garlic and sauté another minute.
- Turn up the heat slightly and add vegetable stock, tomatoes and chickpeas. Simmer for 10-12 minutes. Season to taste with sea salt and freshly ground black pepper. Add in the lemon juice to finish and garnish with chopped cilantro or parsley.
- This soup freezes well.
I recommend using miso broth for your vegetable stock. Look for “BPA free” when buying canned products.
