Chickpea Vegetable Soup

Another chickpea-based recipe? I know, I know, but trust me, chickpeas never get old! Their mild flavour makes it so easy to work with.

Onto another main ingredient in this recipe: celery!

Apparently a stalk of celery is actually the whole head of celery you get at the grocery store while a rib is one section that you break off. I have been using the wrong vocabulary all my life, but I think everybody has so we’re even! Make easy soup for dinner tonight! Toast some bread with you’re at it.

chickpea soup

Chickpea Vegetable Soup

  • Servings: 3-6
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Ingredients

  • 3 cups chickpea, cooked
  • 1 carrot, diced
  • 2-4 stalks of celery
  • 1 can vegetable stock (2 cups)
  • 1 cup water
  • 4-5 cloves garlic, minced
  • 1/2 red onion, diced
  • 1/2 can tomato paste (I had a 6 oz can in the cupboard)
  • 1 Tbs McCormick Italian blend
  • 1 tsp Mrs. Dash Original Seasoning
  • 1 tsp oregano
  • salt and pepper, to taste
  • green onion for garnish, optional

Directions

  1. Wash and cut your carrots first since they take the longest to cook
  2. Dump carrots into the pot, add the broth and water, bring to a boil on high heat, then lower to medium
  3. While that’s cooking, prep the other vegetables and toss them in
  4. Add the herbs/spices and tomato paste next, remember to stir your soup!
  5. Mash the chickpeas with a pastry blender and stir it into the soup, this helps give the soup some texture and heartiness (if you want a more watery soup you can skip the mashing part and just put in the chickpeas)
  6. Taste your soup, add in more herbs/spices/salt if desired
  7. Ladle the deliciousness into a bowl! I love pairing this soup with some bread.

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Vegan Chicken Nuggets

I remember a time when I thought chickpeas and garbanzo beans were two different types of beans. I don’t recall how I figured out the two are one and the same, but either way these beans are so versatile and can be used in so many dishes.

chickpea nuggets2

I love that they have a very mild flavor on their own which helps when you want to bring out other flavors in your dishes. They also contain fiber and protein, great for keeping you full and fueled.

chickpea nuggets

Vegan Chicken Nuggets

  • Servings: 2-3
  • Difficulty: easy
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Perfect for when you need to whip up an easy dinner!

Ingredients

  • 4-5 cups cooked chickpea
  • 1/2 medium red onion, diced
  • oat flour
  • panko bread crumbs
  • salt & pepper, to taste
  • cooking oil, optional

Directions

  1. Soak your dry chickpeas the night before.
  2. Cook chickpeas (or open up a can) and let them cool.
  3. Mash up your chickpeas with a potato masher/pastry blender and toss in the rest of the ingredients.
  4. The fun part! Shape your nuggets and add in some more oat flour if the nuggets are still too soft and crumbly.
  5. Dust them with panko crumbs
  6. Heat up your pan on low/medium and place the nuggets in the pan. They can be touching each other or spaced apart.
  7. After a few minutes flip them over.
  8. Your nuggets are done! Drizzle some ketchup over them and dig in!

Sprinkle in a few of your favorite herbs/spices for something different!