This is a rustic and really fresh tasting soup. And the chickpeas (a good source of protein, fibre & iron) give it a nice bite and texture. Delicious served alongside toast with hummus spread on top. In America a courgette is called a zucchini and chickpeas are called garbanzo beans.
Serves: 4 people
Prep time: approx. 12 minutes
Cooking time: approx. 25 minutes
Gluten free, Dairy free, Vegan
2 medium onions, red or white
1 stick of celery, top and end trimmed (and stringy bits peeled away with potato peeler)
2 tablespoons vegetable oil or light olive oil
2 medium courgettes/zucchini, top and end trimmed (approx 350g)
400g (15 ounce) tin of chickpeas/garbanzos beans drained and rinsed or 240g cooked chickpeas
400g (15 ounce) tin of chopped tomatoes or 6 ripe tomatoes, skinned and chopped small
1 sprig/1 tablespoon fresh Rosemary leaves, finely chopped
1 bay leaf
700ml (1 ½ pints) vegetable stock (e.g. reduced salt Marigold vegetable bouillon)
- Chop the onions, celery and courgettes into small pieces.
- Heat the vegetable oil in a medium-large saucepan. Stir in the chopped vegetables and bring to a nice even sizzle then sauté for 2 minutes.
- Mix in the drained chickpeas and heat through for a minute. Stir in the chopped tomatoes and simmer for a further 5 minutes.
- Stir in the vegetable stock, rosemary and the bay leaf. Bring to a gentle simmer, cover and cook for 15 minutes.
- Taste and season with sea salt and pepper if necessary.
- Remove the bay leaf before serving!