Chickpea, Tomato and Rosemary Soup Puree

4 servings

30 minutes

The recipe is taken from Nastya Ozerova's recipe collection.

Energy value per serving

• Calories: 271.6
• Proteins: 9.2g
• Fats: 12.6g
• Carbohydrates: 32.2g

Ingredients

• Coconut oil: 2 tbsp
• Tomatoes: 3 pc
• Turmeric: 1 tsp
• Fresh rosemary: 2 sprig
• Garlic: 6 clove
• Chickpeas: 150 g
• Spinach: 40 g
• Onion: 20 g
• Coconut milk: 1 tbsp
• Thyme: 1 tsp
• Vegetable broth: 1 glass
• Ground red pepper: 1 tsp

Cooking steps

1. Prepare the vegetables. Pour coconut oil into a large pot. Add spinach and onion. Sauté for 3-5 minutes. Boil the tomatoes separately and peel them.

   Required ingredients:

   • Coconut oil: 2 tablespoons
   • Spinach: 40 g
   • Onion: 20 g
   • Tomatoes: 3 pieces

2. Prepare the soup. Add chickpeas, tomatoes, and spices to the blender. If necessary, dilute with vegetable broth to the desired consistency. Add onion and spinach for garnish to the finished soup. Optionally, add sesame seed meal.

   Required ingredients:

   • Chickpeas: 150 g
   • Tomatoes: 3 pieces
   • Turmeric: 1 teaspoon
   • Fresh rosemary: 2 sprigs
   • Garlic: 6 cloves
   • Coconut milk: 1 tablespoon
   • Thyme: 1 teaspoon
   • Vegetable broth: 1 glass
   • Ground red pepper: 1 teaspoon
   • Spinach: 40 g
   • Onion: 20 g