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Chickpea and Cauliflower Soup

Chickpea and Cauliflower Soup

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ekilu Team

“Legumes and vegetables make a fabulous combination. Here's a hearty and wholesome soup that’s easy to make.”

ingredients

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8

Difficulty

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Easy

Time

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30'

2 servings

Fresh ingredients

tomato
tomato

2 units

onion
onion

1/2 unit

garlic
garlic

2 cloves

green bell pepper
green bell pepper

1/2 unit

cauliflower
cauliflower

1/4 unit

Pantry ingredients

canned chickpea
canned chickpea

7 oz

salt
salt

2 pinches

olive oil
olive oil

2 tbsp

Instructions

1
Cut the onion into strips. Then wash and cut the cauliflower into small florets. Slice the green bell pepper and cut the tomatoes into medium dice.
2
Drain the chickpeas, rinse under running water, and set aside.
3
Put a little olive oil into a pan. When the oil starts to heat, add the peeled garlic cloves and onion strips. Lightly fry over medium heat, about 3 minutes, stirring often.
4
Add the bell pepper and the cauliflower to the pan. Lightly fry for 3–4 more minutes, continuing to stir. Season with a little salt.
5
Next, add the chickpeas and the tomato, and cook everything for 2 more minutes.
6
Cover with water (if you have some broth in the fridge, use it instead to add extra flavor.) Add another pinch of salt, cover the pan with a lid, and cook over medium heat until it comes to a boil. Then reduce the heat and let simmer, about 20 minutes, until you see that the soup has the desired thickness and flavor.

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