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Roz Purcell is a bestselling cookery author and entrepreneur. Roz has successfully launched a stellar media career which includes a winning role on Come Dine with Me Ireland, a guest chef appearance on TV3’s the Restaurant, and a stint as a Celebrity Bainisteor on RTE. Her passion for healthy food and lifestyle has earned her thousands of followers on social media in recent years.

Natural Born Feeder
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Chunky Chickpea Soup

Chunky Chickpea Soup

It’s the perfect time of year for soup and this recipe is one you’ll definitely want to add to your list. A delicious mix of veg and pasta, this soup will keep you full!

Chunky Chickpea Soup

Ingredients

• 1 tbsp. oil
• 1 small onion brown peeled and diced super fine
• 1 tbsp. ground cumin
• ½ tbsp. dried thyme
• 2 cloves of large garlic peeled and crushed
• 2 large carrot
• 2 large celery
• 100g pasta of choice (I used a lentil brown rice one)
• 1.2 litre vegetable stock
• 2tbsp tomato paste
• 2 tbsp. soya or tamari sauce
• 3 tins chickpeas rinsed and drained

Method

1. In a large pot over a medium heat, add the oil and onion
2. Sweat the onion until soft and almost translucent.
3. Add the cumin, thyme and garlic and cook for 2 minutes.
4. Toss in the carrots and celery and cook for a minute.
5. Pour in the stock and toss in the pasta.
6. Cook on a steady simmer with the lid on for 10 minutes until the pasta, carrots and celery are tender.
7. Stir in the tomato and soya sauce and combine.
8. Toss in half the chickpeas whole.
9. With the other half of chickpeas, blitz in a blender along with the lemon (if you’re finding this too dry to mix with your blender add some of the stock 4-5 tbsp. from the saucepan to help puree it down smooth).
10. Stir this pureed chickpea in until creamy. This will give the soup its lovely chick and comforting consistency.
11. Season with salt and pepper.

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