Difficulty: Easy
Time: 25 min. preparation time, 0 min. baking time
Nutrition: Calories ca 92 / Protein 5g / Carbohydr. 13g / Fat 2g
Ingredients (6 servings)
| 250 g | chickpeas (cooked, drained) |
| 400 g | canned tomatoes (chopped) |
| 250 g | cherry tomatoes |
| 2 | carrots |
| 3 stalks | celery |
| 2 | red onions |
| 2 stalks | green onions |
| 1 | lemon |
| 0.25 bunch | mint |
| 0.25 bunch | cilantro |
| 500 ml | water |
| 1 tsp | turmeric |
| 1 tsp | cinnamon |
| 1.5 tsp | harissa chili paste |
| salt | |
| pepper |
Utensils
large saucepan, hand blender, cutting board, knife
Wine Tip
Sauvignon Blanc
A light, aromatic Sauvignon Blanc, with a touch of residual sugar, offers a refreshing balance to the starchy chickpeas. The wine’s slight sweetness gently counteracts the spiciness of the dish and cleanses the palate.
Step 1
Halve cherry tomatoes. Cut carrot and celery into bite-sized pieces. Thinly slice onion and green onion. Quarter lemon. Roughly chop mint and cilantro.
cutting board, knife
250 g cherry tomatoes / 2 carrots / 3 stalks celery / 2 red onions / 2 stalks green onion / 2 stalks green onions / 1 lemon / 0.25 bunch mint / 0.25 bunch cilantro
Step 2
In a large saucepan, bring chickpeas and water to a boil and cook for approx. 5 – 10 min.
large saucepan
250 g chickpeas / 500 ml water
Step 3
Add canned tomatoes, turmeric, cinnamon, and harissa to pan. Juice lemon into pan. Season to taste with salt and pepper.
400 g canned tomatoes / 400 g canned tomatoes (chopped) / 1 tsp turmeric / 1 tsp cinnamon / 1 lemon / 1.5 tsp harissa chili paste / salt / pepper
Step 4
Using a hand blender, briefly puree soup to thicken it slightly.
hand blender
Step 5
Add tomatoes, carrots, green onions, red onions, cilantro, mint, and celery to soup. Season to taste with salt and pepper. Allow to simmer for approx. 3 – 5 min. until the vegetables are firm to the bite. Enjoy with a dollop of homemade crème fraîche or some soy yoghurt as a vegan option!
salt / pepper
Dining and Cooking