Should someone claim that soups are boring again? Quite the opposite, soups are dinner – um, great! In principle, you can put everything you find in the fridge or pantry into a pot and it will always turn out well in the end. For example, we add potatoes and chopped tomatoes to chickpea soup. The latter makes the soup wonderfully fruity. This contrasts with creamy coconut milk. An exciting contrasting program that we look forward to while mixing.
Otherwise, chickpeas are an excellent source of nutrients, especially for those who avoid animal foods. Many legumes contain valuable nutrients that vegans must pay special attention to. After all, if you eliminate certain foods from your diet, you must make sure that you are still supplied with all the important ingredients. In our cooking school, we give you many more tips for a vegan diet. We introduce you to plant-based alternatives for cream and milk or discover why wine is not always vegan.
But in our cooking school you will also find a little information about the products – for example about Zaatar, which we also use for chickpea soup. And speaking of soup, check out these samples:
You see, you could eat a different soup every day if you wanted to. We currently have potato and leek soup and red lentil soup. And on hot days like this, we love cold soups like this watermelon gazpacho or a bowl of spicy curry gazpacho. We wish you a good time!
Did you already know? On November 19, everything is about soup. On the occasion of this insanely delicious food holiday, we asked the EAT CLUB editorial team which soups we put in our bowls.
Spicy chickpea soup with potatoes and tomatoes
Soup with chickpeas, potatoes and chopped tomatoes.
Peel and dice the potatoes and boil them in salted water. Reduce the cooking time by approx. 5 minutes.
Meanwhile, rinse and drain the chickpeas. Peel and chop the onion and garlic. Wash, trim and dice the peppers. Wash, shake and chop the parsley.
Sauté onion cubes in oil, then add paprika and fry for a few minutes. Add the garlic, fry briefly, and then push all the ingredients to the edge of the pot. In the middle of the pot, put the tomato paste together with the ajvar and let it brown for a while, then mix everything together.
Now add the chickpeas and season everything as desired. Pour coconut milk and chopped tomato on top, mix in the potato pieces and simmer for 10 minutes.
Meanwhile, chop the parsley and sprinkle it over the soup before serving. If you like, add some vegan yogurt.