
Simple vegan chickpea soup finished with lemon and parsley.
0.5 cupChickpeas
50 gCarrot
30 gOnion
5 gGarlic
4 gParsley
Cook the onion and carrot in olive oil until they begin to soften, then add the garlic.
Add the chickpeas and vegetable broth, season with salt and black pepper, and simmer until the soup is hot and the carrot is tender.
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2 tspLemon Juice
1.25 cupsVegetable broth
1 tspOlive oil
To tasteSalt
To tasteBlack Pepper
Stir in the lemon juice and parsley just before serving.