Chickpea Soup with Carrots & Greens
25 minutes
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
1 person made this
Ingredients
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
Directions
Preparation:10min ›
Cook:15min ›
Ready in:25min
- 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.
- 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.
