Update, Making Recipe Chickpea and vegetable soup vegan Delicious and Healthy

Simple cooking ultimate Chickpea and vegetable soup - vegan easy, tasty, practical.

17 ingredients, 5 steps, cooking Chickpea and vegetable soup - vegan

Hi my mother, now you get make recipe Chickpea and vegetable soup - vegan with 17 ingredients and 5 steps. Next this is how to prepare, please carefully carefully.

In cooking there are several level that should be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 17 ingredients and 5 stages of easy cooking Chickpea and vegetable soup - vegan.

Ingredients for Chickpea and vegetable soup - vegan

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

If all material requirements Chickpea and vegetable soup - vegan it’s ready, We’re going into the cooking stage. Below is how to preparing with easy.

Stages Cooking 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!
   
6. Finish and Enjoy.

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