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Loaded! That’s what comes to mind when this soup is served. Veggies, legumes and spices. So appealing and filling!
1 cup boiled chickpeas 2 tbsps olive oil 1 tbsp finely chopped garlic 4 cups boiled chickpeas water 2 tsps olive oil 1 tbsp chopped garlic 1 bay leaf 1 medium onion, chopped 2 tsps chopped celery 1 medium potato, peeled and cut into 1 cm cubes 1 medium carrot, peeled and cut into 1 cm cubes 2 cups fresh tomato puree Salt to taste ½ tsp dried mixed herbs A pinch of smoked paprika powder ½ tsp paprika powder ½ tsp cumin powder Crushed black peppercorns to taste ½ cup green peas 1 tsp sugar 2 tbsps chopped fresh parsley Fresh parsley sprigs for garnish
1. Heat olive oil in a deep nonstick pan. Add garlic and sauté for 1 minute. Add bay leaf and sauté for a minute. 2. Add onion and mix well. Cook till translucent. 3. Add celery, and mix well. Add potatoes, carrots, and mix till well combined. Cook for 2-3 minutes. 4. Add tomato puree, mix and cook for 1-2 minutes. 5. Add salt, dried mixed herbs, smoked paprika, paprika powder, cumin powder, and crushed black peppercorns and mix well. Cook for 3-4 minutes. Continue to cook till the mixture comes to a boil. 6. Add green peas, boiled chickpeas, and boiled chickpeas water and mix well. Bring the mixture to a boil and cook for 6-8 minutes. 7. Add sugar, and parsley and mix well. 8. Transfer the soup into individual serving bowls and serve hot garnished with parsley sprigs.
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