Vegetable Soup with Chickpeas

Jüsto®
Jüsto®
If you are looking for light and healthy recipes, then look no further, as this vegetable soup with chickpeas is ideal for lunchtime. The best part is that it is prepared with the freshest ingredients.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 1 tablespoon vegetable oil, for cooking 1 tablespoon vegetable oil, for cooking
  • 1 cup carrot, in cubes 1 cup carrot, in cubes
  • 1/2 onions, finely chopped 1/2 onions, finely chopped
  • 2 cloves garlic, finely chopped 2 cloves garlic, finely chopped
  • 1 cup leek, in thin julienne
  • salt and pepper, for seasoning salt and pepper, for seasoning
  • 1 1/2 cups broccoli, for garnish
  • 1 cup chickpeas, precooked
  • 1 cup ground tomatoes
  • 1 cup spinach, in thin julienne
  • 1 cup pumpkin, in small cubes
Preparation
30 mins
25 mins
Low
  • Heat the oil in a pot and sauté the diced carrot, onion, and garlic for 3 minutes.
  • Add the leek in thin julienne and continue cooking and integrating the ingredients. Season with salt and ground black pepper.
  • Add the soaked and precooked chickpeas and cook on high heat for 2 more minutes, then incorporate the crushed tomatoes.
  • Integrate all the ingredients and add the spinach in julienne and the broccoli. Cook for 3 minutes on high heat.
  • Finally, pour in the chicken broth and the zucchini. Reduce to medium heat and cook the vegetable soup with chickpeas for only 5 minutes, so that the zucchini does not overcook.
  • Adjust the seasoning and serve the vegetable soup with chickpeas.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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