This soup is packed full of protein, vegetables and flavour. Chickpeas are simmered with carrots, celery, peas and red pepper in a creamy soup base. To make this vegetarian-friendly, use vegetable stock.
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3 cloves garlic, finely chopped
2 medium carrots
1/2 stick celery
1 (400g) tin chickpeas
1 (300g) tin peas
1 large red pepper
2 tablespoons chopped parsley (or dried)
500ml white wine
1 litre chicken stock (or vegetable stock)
salt and pepper
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Method Prep:30min › Cook:30min › Ready in:1hr
Cut all the vegetable into small dice and finely chop the onion. Then put the butter, onion, garlic, carrot and celery in a saucepan and cook on a low-medium heat until the onion become really soft.
Pour in white wine, let reduce until all the alcohol evaporates. Stir in red pepper, chickpeas and peas, then start pouring in the stock (250ml at a time). Bring to the boil, then return to simmer
Pour in the cream and chopped parsley, season it with salt and pepper (caster sugar could be added if the white wine wasn't sweet enough).