Chickpea soup with curry and vegetables

45
8
salty vegeterian vegeterian chef
INGREDIENTS
  • 150 gr. onion, medium-sized, cut into small cubes
  • 70 gr. red pepper, cut into medium-sized cubes
  • 100 gr. carrot, cut into medium-sized cubes
  • 60 gr. celery, cut into small cubes
  • 15 gr. jalapeno pepper, chopped
  • 10 gr. fresh ginger, ground
  • 5 gr. garlic, chopped
  • 12 gr. curry powder
  • 3.5 gr. cumin powder
  • 3.5 gr. coriander powder
  • 3.5 gr. smoked paprika
  • 400 gr. chickpeas, boiled or canned, rinsed and strained
  • 750 gr. Almond drink no sugar
  • 100 gr. zucchini, cut into small cubes
  • 70 gr. string beans, cut into medium-sized pieces
  • 120 gr. ripe tomatoes, cut into medium-sized cubes
  • 20 gr. corn flour
  • 20 gr. Almond drink no sugar
  • 20 gr. lime zest
  • 50 gr. lime juice
  • 10 gr. fresh coriander leaves, chopped
  • Tomatoes cut into medium-sized cubes for the finishing touch
  • The green tops of onions, chopped for the finishing touch
  • Olive oil
  • Salt
PRODUCT
rofima-amygdalou-choris-zachari-packshot-gallery-0
Almond drink no sugar
Almond drink no sugar
METHOD
  1. Heat a cooking pot over high flame, pour in olive oil, add the onion, red pepper and carrot, season with salt and stir to sweat the vegetables for 4-5 minutes until they become soft.
  2. Lower the flame, add the celery and jalapeno pepper, and cook for approximately 2 more minutes.
  3. Raise the flame, add ginger, garlic and spices and sweat them until they release their aromas.
  4. Pour in the chickpeas and the 750 gr. OLYMPOS SUGAR-FREE KARPOS AMYGDALO drink, bring to boil, add the zucchini, string beans and tomato, lower the flame and let simmer for a few minutes until they soften.
  5. Dissolve the corn flour into a bowl with 20 gr. OLYMPOS SUGAR-FREE KARPOS AMYGDALO drink, add lime zest and lime juice and stir. Raise the flame and thicken the dish with the corn flour mix and stir constantly.
  6. Remove the pot from the flame, add coriander, stir, have a taste and, if necessary, fix the taste by adding salt.
  7. Serve in dishes and garnish with tomato, green onion, and a dash of raw olive oil.
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