Chickpeas are one of my favourite legumes. They are full of protein and can be used in so many different dishes.
Benefits of chickpeas:
- High in fiber and protein, which helps keep your appetite under control
- Packed with nutrients
- Great plant based protein which makes this a very good meat substitute
- Supports blood sugar control
- Inexpensive and easy to add to your diet!
- and many more…
Keep reading to see how I make my soup. This recipes is super healthy and perfect for this time of year!
INGREDIENTS
- 3.5 – 4 cups of pre-soaked and boiled chickpeas (can use canned chickpeas if preferred)
- 8-9 cups of vegetable broth
- 3 potatoes, peeled and cubed
- 3 carrots, chopped
- 3 celery sticks, chopped
- 2 cups of chopped leafy greens like kale or spinach
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 tsp ground cumin
- 1 tbsp garlic powder
- Sea salt and black pepper to taste
- 1 tbsp avocado oil or olive oil
DIRECTIONS
- Cook onions and garlic in oil until onions are translucent and caramelized
- Add carrots, celery and potatoes
- Season with cumin and sauté for about 5 minutes
- Add vegetable broth and stir
- Bring to a boil and simmer on medium heat for about 15 minutes, until potatoes are fork tender
- Add chickpeas, garlic powder and boil for another 5 minutes
- Season with salt, pepper and add chopped kale/spinach
ENJOY!
I love using left overs in the fridge to make frittatas for lunch or dinner! You can pretty much use any veggies or meat you want and whip this is up in only a few minutes.
This one pot pasta is one of my GO TO weeknight recipes! It’s super tasty, easy, and takes under 10 minutes to cook!
LEILAZ 