Frank de Carlo’s Black Chickpea Soup
Black chickpeas, also known as kala chana, are a great source of plant-based protein and fiber.
This is vegan, gluten free and high protein recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Frank de Carlo’s Black Chickpea Soup
Ingredients
Instructions
-
Soak the black chickpeas overnight.
-
In a large pot, heat olive oil and sauté onion, garlic, carrot, and celery until softened.
-
Add tomato paste and cook for another minute.
-
Drain the soaked chickpeas and add them to the pot along with vegetable broth, bay leaves, dried thyme, salt, and black pepper.
-
Bring to a boil, then reduce heat and simmer for about 45 minutes or until chickpeas are tender.
-
Remove bay leaves and blend half of the soup until smooth.
-
Return the blended soup to the pot and simmer for another 10 minutes.
-
Serve hot with a drizzle of olive oil and a sprinkle of black pepper.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 5g8%
- Total Carbohydrate 40g14%
- Sugars 5g
- Protein 10g20%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
