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🍲 Hearty Chickpea and Vegetable Soup

190 kcal · 30 min · 4 servings

Ingredients

• potatoes, mainly waxy 500 g
• zucchini 1 pc.
• pepper, red 1 pc.
• onions, yellow 1 pc.
• garlic cloves 2 pc.
• cherry tomatoes 200 g
• olive oil 2 tbsp
• white wine, dry 125 ml
• vegetable broth 800 ml
• rosemary, fresh 5 g
• salt pinch
• pepper, black ground pinch
• cumin pinch
• chickpeas 265 g
• sugar snap peas 150 g

Instructions

1. 1. Peel the potatoes and wash them thoroughly under running water.
2. 2. Wash the zucchini and trim off the hard ends.
3. 3. Wash the bell pepper, remove the core with seeds, and cut it into large chunks.
4. 4. Dice the prepared vegetables (potatoes, zucchini, bell pepper) into small cubes.
5. 5. Peel the onion and garlic and chop them finely.
6. 6. Wash the cherry tomatoes and set them aside.
7. 7. Heat oil in a large pot over medium heat.
8. 8. Add all the chopped vegetables to the pot and sauté them for about 2 minutes.
9. 9. Deglaze the vegetables with wine and vegetable broth.
10. 10. Bring the soup to a boil.
11. 11. Wash the sprig of rosemary and shake it dry.
12. 12. Add the rosemary sprig to the soup.
13. 13. Season the soup with salt, pepper, and cumin.
14. 14. Simmer the soup covered for about 10 minutes.
15. 15. Drain the chickpeas and rinse them under cold water.
16. 16. Wash the snow peas and cut them in half lengthwise.
17. 17. Add the chickpeas to the soup and let them cook for about 5 minutes.
18. 18. Add the snow peas and cherry tomatoes.
19. 19. Let everything cook for another 3 minutes.
20. 20. Remove the rosemary sprig from the soup.
21. 21. Taste the soup and adjust the seasoning if needed.
22. 22. Serve the soup in small bowls.

Nutrition per serving

• kcal: 190
• Protein: 7 g · Fett/Fat: 5 g · Carbs: 30 g