Chickpea and Pea Soup in Ginger and Carrot Broth

This soup is rich in antioxidants, vegetables and legumes. Quite easy and quick to prepare. It’s excellent for lunch and dinner. The best part is that it’s very low in calories and fat.

Approximate Nutritional Content: Recipe makes 8 servings of 2 cups

• Calories: 290 kcal.

• Grams of fat: 4 gr. equivalent to 1 fat serving

• Grams of protein: 7 gr. equivalent to 1 protein serving

• Grams of carbohydrate: 35 gr. equivalent to 2 carbohydrate servings

note: nutritional information may vary according to the quantity and type of ingredients used, as well as the serving size.

Ingredients:

• 1 tablespoon olive oil

• 1 large onion

• 1 kilo of carrot, cleaned and cut into cubes

• 50 gr fresh ginger, peeled and cut into cubes

• 8 cups defatted chicken broth or vegetable broth

• 2 cans of drained chickpeas

• 500 gr. frozen peas

Preparation:

• Over medium-high heat, warm the olive oil in a large pot, sauté the onion (finely chopped), carrot and ginger. Sauté until the onion becomes transparent and the carrot turns slightly brown.

• Add the chicken broth to the pot with the sautéed vegetables, bring to a boil. Lower the temperature to medium and continue boiling until the carrot softens. Transfer to a blender and blend the broth.

• Once the broth is ready, add the chickpeas and cook over low heat for 10 minutes.

• Add the peas, stir and cook over low heat for 5 minutes, remove from heat.

• Serve

Enjoy!