CHICKPEA / GARBANZO BEAN AND MINT SOUP
Thick and warming this unusual mint-laced soup is a real winner especially if served with toasted pita and hummus to dip it in!
Provided by English_Rose
Categories Beans
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the olive oil in a large saucepan and fry the garlic, onion and celery for 4-5 minutes. Add the chickpeas to the pan and cook for a further 10 minutes.
- Now add the finely chopped mint, stirring well, and then pour over the vegetable broth and tahini. Bring to the boil, reduce heat to low and simmer for at least 30 minutes. Season to taste with salt and freshly ground black pepper.
Nutrition Facts : Calories 297.7, Fat 16.6, SaturatedFat 2.3, Sodium 337.1, Carbohydrate 31.8, Fiber 6.5, Sugar 1.6, Protein 7.2
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