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–+ servings

Spiced Chickpeas and Vegetable Broth

5 from 1 vote
Print Recipe
Course Main Course, Soup
Cuisine Irish, Plant-Based
Servings 4

Ingredients
  

  • 1 tbsp. rapeseed oil
  • 1 onion sliced
  • 2 garlic cloves chopped
  • 1 leek sliced
  • 1 carrot sliced
  • 150 g celeriac root chopped
  • 1 courgette green or yellow, sliced
  • 2 tomatoes chopped
  • 1 tsp. harissa paste
  • 1 tbsp. tomato puree optional
  • 1 tin chickpeas
  • 100 g barley
  • 1 litre vegetable bouillon or stock
  • 1 handful of microgreens optional
  • Salt and pepper

Instructions
 

  • In a large saucepan, over medium heat, warm the oil. Add the onions, garlic and leek and sear for 2 minutes, stirring once or twice.
  • Add the carrots, celeriac, courgette, tomato, harissa paste, tomato paste, chickpeas, barley. Season with salt and pepper.
  • Pour over the stock to cover the vegetables. You may need more than 1 litre of stock.
  • Bring the mixture to the boil. Cover with a lid and simmer for 25-30 minutes or until the vegetables are softened and the barley is nice and plump.
  • Serve immediately or set aside to cool and store in the fridge for 2-3 days.

Notes

I used Italian style microgreen from Mc Cormack farm which will be on sell in SuperValu this month! A delicious mix to finish the broth. Make the broth with the vegetables available in your area or in your fridge!
Keyword plant-based, soup, vegetables, vegetarian