Zucchini Chickpea Soup

In the middle of a polar vortex of swirling frigid air? You might want to try this soup that's chock full of fiber, vitamins and protein. All the veggies plus that superfood, chickpeas, will help get you through the big chill 🥶

Ingredients:

2 tbsps vegetable oil

2 medium onions, diced

1 celery stalk, diced

2 medium zucchini, diced

19 oz (540 ml) can chickpeas, drained 

28 oz (796 ml) can diced tomatoes

1 tsp fresh chopped rosemary

1 bay leaf

900 ml (about 3 1/2 cups) vegetable broth

salt and pepper

In a large pot heat the oil to medium high and add the onion, celery and zucchini. Cook 2 minutes until onion is softened but not browned. Add the chickpeas, tomatoes, broth, rosemary and bay leaf. Bring to a boil then reduce heat to simmer for 15 minutes. Salt and pepper to taste. Remove the bay leaf and it's ready!

Serves 6

Adapted from: Meat Free Monday Mary McCartney

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