Chickpea & Pepper Soup

Prep: 10 mins Cooking 25 mins

Source of: Protein / Vitamin C

Method

1. Heat the olive oil and sauté the onion over a medium heat for 5 minutes.
2. Add the peppers and sauté for 3 minutes.
3. Add the garlic, cumin and coriander and sauté for 2 minutes.
4. Add the chickpeas and water or stock.
5. Bring to the boil, then turn down the heat and simmer for 25 minutes.
6. Puree and add the juice of 1 lime (optional).
7. Serve with 1 slice of brown bread.

Storage

Can be frozen for up to 4 weeks

Add some chopped coriander to get your toddler used to even more flavours.

Recipe by Sarah Keogh

View all Sarah Keogh's Recipes

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Chickpea & Pepper Soup

Prep time:

Cook time: 25

Recipe by: Sarah Keogh

Mealtype: Lunch

Ingredients:

Method:

1. Heat the olive oil and sauté the onion over a medium heat for 5 minutes.
2. Add the peppers and sauté for 3 minutes.
3. Add the garlic, cumin and coriander and sauté for 2 minutes.
4. Add the chickpeas and water or stock.
5. Bring to the boil, then turn down the heat and simmer for 25 minutes.
6. Puree and add the juice of 1 lime (optional).
7. Serve with 1 slice of brown bread.

Storage:

Can be frozen for up to 4 weeks

Tip:

Add some chopped coriander to get your toddler used to even more flavours.