Last updated on 5.10.2020
A bit spicy but flavorful soup.
The recipe is for 4 servings, 1 serving contains about 300 kcal.
310 g (1 can) chickpeas – drained and rinsed
4 tbsp olive oil
4 tbsp garlic infused oil
2 pcs (30 g) hot chili peppers – halved, deseeded
2 pcs (140 g) shallots – cut to rings (omit for low FODMAP)
2 pcs (140 g) parsnip – diced
200 ml (1 cup) dry white wine
1.5 L vegetable stock
3 tbsp (40 g) fresh grated ginger
2 tsp (5 g) ground cumin
1 tsp (3 g) ground coriander
2 pcs (15 g) spring onions – green parts only
Fry chili peppers in the oil for about a minute. Take them out and discard.
Add shallots and sautée until soft, about a minute.
Add parsnip and continue cooking for about a minute.
Add chickpeas, ginger and spices.
Add wine and stir the content of the pot to combine all the flavors.
Add vegetable stock and simmer for 20 minutes.
Garnish with spring onions.
For extra substance add pasta and/or shredded chicken breast.