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Ingredients
Preparation
Step 1 Slice or chop the carrot and finely chop the onion.
Step 2 Sauté carrots and onions in rapeseed oil.
Step 3 Press the garlic, add it together with the chickpeas and the bay leaf and cover with vegetable stock.
Step 4 Simmer for about 20 minutes.
Step 5 Chop the parsley and stir it into the soup along with the olive oil and lemon juice.
Step 6 Season with salt and pepper.
Step 7 Optionally thicken with a little cornstarch.
1 carrot (100 g)
1 onion (80 g)
1 tsp rapeseed oil (5 g)
1 clove of garlic
250 g Cooked chickpeas
1 Bay leaf
1L Vegetable broth
10 g Fresh parsley
1 tsp Olive oil (5 g)
3 tbsp Lemon juice (45 ml)
Pinch of Salt & Pepper
Some Cornstarch (optional)
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