Chickpea Soup with Carrots & Greens

Chickpea Soup with Carrots & Greens


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The unbeatable bean is a great low-fat, high-fibre protein source that's rich in folate (and other B vitamins) as well as minerals, including iron, potassium and magnesium.

Janet Mitchell

Serves: 4 

  • 3/4 cup chicken stock
  • 2 carrots, diced
  • 3 cloves garlic, crushed
  • 2 tablespoons chopped fresh parsley
  • Freshly ground pepper
  • 2 cups cooked chickpeas or red kidney beans
  • 2 cups packed, torn spinach leaves
  • 2 cups packed, torn watercress leaves

Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

  1. Bring the stock to the boil in a large saucepan over moderate heat. Add the carrots, garlic, parsley and a good grinding of pepper and cook for 5 minutes or until the carrots are tender. Add 1 cup water and the chickpeas and return to the boil. Reduce to a simmer, cover and cook for 7 minutes or until the chickpeas are piping hot.
  2. Stir in the spinach and watercress leaves and cook for 1 minute or until the greens are just wilted.

Did you know?

All beans supply some calcium: soya beans, borlotti beans and cannellini beans are among the best sources.

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