Chickpea, Bean & Carrot Soup

Weather still hasn’t settled and with the heat-wave we had last week, I’m sure most of you thought that summer was here. Well for those of you who still need to get in shape for the beach, there is still time!

This week I am giving you a recipe for a delicious soup that is also low in GI. The beans and chickpeas help you feel fuller for longer so add them liberally to your dishes!

Here is what you need to serve 4
50g dried Butter beans or cannelini
50g dried chickpeas
1Kg carrots
1 large onion
1 tablespoon Kunserva – Maltese tomato paste
1 teaspoon chicken stock granules

Start off by soaking the chickpeas and the beans for (if possible) a couple of hours before you start cooking. Should you be preparing this dish in the evening try to soak the beans at least in the morning or even the night before. Soaking will drastically reduce your cooking time. Make sure that you use a large bowl and add a lot of water for the bean and chickpeas to absorb.

To make the soup, place the onions and a little oil or some water if you want a fat free soup in a pot and allow the onions to cook. Once the onions have softened, add enough water to fill your pot about three-quarters full. Add the beans and the chickpeas and slice in the carrots. Place the kunserva and the stock granules and bring the pot to a boil.

Simmer the soup for about 1 hour until the beans and the chickpeas can be squashed when pressed between your fingers.

Blend the soup in a liquidizer and serve warm.

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