Creamy Chickpea Soup
TOFU+13g protein
Recipe by Nikoleta, vegan cook and author of every recipe in the Tofu app · @surovadcerka
Beyond being rich in protein, chickpeas are also an excellent source of iron and fiber. One of the oldest cultivated crops in the world, they have long been used in many traditional cuisines, especially in hearty soups and stews. My version of chickpea soup is thick, creamy, and deeply satisfying — substantial enough to be served as a main course.
Preview. The exact amounts and the full method are in the app.
Open in Tofu
Ingredients
soup
- 250 g dried chickpeas
- 2.5 l water
- 2 tsp salt
- 10 g basil
- 5 g fresh marjoram
- 5 g rosemary (fresh)
- 5 g sage (fresh)
- 3 cloves garlic
- 100 ml soy cooking cream
- 2 tbsp olive oil
Contains: soy
How to make it
Nutrition
335Calories
13 gProtein
41 gCarbs
15 gFat
12 gFiber
per serving
