SMOKY CHICKPEA SOUP WITH HERBS AND YOGURT

Smoky chickpea soup with herbs and yogurt image

Add a flavoured stock pot to give a subtle kick to this smoky chickpea soup. Whether for lunch or supper, it's a dish the whole family will enjoy

Provided by Katie Hiscock

Time 40m

Number Of Ingredients 10

Ingredients

2 tbsp olive oil
½ onion, finely chopped
1 carrot, finely chopped
½ red pepper, finely chopped
1 garlic clove, crushed
400g can chopped tomatoes
1 Knorr Smoked Chilli & Tomato Stock Pot
400g can chickpeas, drained
4 tbsp yogurt
small bunch of coriander or mint

Steps:

Heat the oil in a saucepan and fry the onion, carrot and pepper over a low heat for 5 mins or until softened, but not browned. Add the garlic and fry for 30 seconds more.
Tip in the tomatoes, then fill the can with water and pour into the pan, too. Add the Knorr Smoked Chilli & Tomato Stock Pot and 500ml more water. Bring to a simmer and cook for 10 mins. If you would like a less textured soup, blend the soup with a stick blender until smooth.
Stir in the chickpeas, crushing some of them with a potato masher, then cook for another 10 mins. To serve, ladle into four bowls, swirl through some yogurt and scatter the coriander or mint on top.

Nutrition Facts : Calories 205 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 9 grams protein, Sodium 1.1 milligram of sodium