Authentic home cooking from France, with US measurements.

Originally published on Cookpad France as Soupe aux petits légumes et pois chiches

Vegetable and Chickpea Soup

Name: Vegetable and Chickpea Soup
Ingredients: 3 tablespoons extra virgin olive oil; 1 yellow onion; 3-4 cloves garlic; 6 1/3 cups water (1.5 liters); 1 can peeled tomatoes; 1 large carrot; 1 green bell pepper; 1 yellow bell pepper; 1/2 head cauliflower; 1 can chickpeas; 1 2/3 cups frozen green peas (250 grams); Fresh parsley

vika_flavors @vika_flavors

France, Haute Savoie, Annemasse

Vegetable and Chickpea Soup

vika_flavors @vika_flavors

France, Haute Savoie, Annemasse

Saved

Ingredients

3 tablespoonsextra virgin olive oil
1yellow onion
3-4 clovesgarlic
6 1/3 cupswater (1.5 liters)
1 canpeeled tomatoes
1large carrot
1green bell pepper
1yellow bell pepper
1/2 headcauliflower
1 canchickpeas
1 2/3 cupsfrozen green peas (250 grams)
Fresh parsley

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Steps

1

Heat the olive oil in a large pot over medium heat. Dice the onion and garlic, then sauté for 4-5 minutes.
2

Add the tomatoes, stir, and cook for 2-3 minutes.
3

Add the carrots and bell peppers, cut into sticks. Stir again.
4

Add the cauliflower florets and water. Simmer uncovered over low heat until the vegetables are tender.
5

Add the chickpeas, and after 5 minutes, add the green peas. Bring to a boil, then turn off the heat.
6

Serve hot, topped with grated Parmesan cheese and chopped parsley.