Creamy chickpea and zucchini soup, flavorful and comforting, perfect for the slightly chilly early evenings. It is prepared in just a few minutes, with the last zucchinis of the season and boiled chickpeas. To give it more aroma and character, I added a pinch of curry, which you can replace with your favorite spices. Try this recipe, it’s really delicious!
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stove
- Energy 174.68 (Kcal)
- Carbohydrates 20.64 (g) of which sugars 1.37 (g)
- Proteins 11.36 (g)
- Fat 5.37 (g) of which saturated 0.46 (g)of which unsaturated 0.35 (g)
- Fibers 8.12 (g)
- Sodium 663.73 (mg)
Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 8 oz canned chickpeas
- 2 cups zucchini
- vegetable broth
- Half teaspoon curry (or other spices to taste)
- 1 clove garlic
- parsley
- extra virgin olive oil
- salt
- pepper
Tools
- Pan
- Immersion blender
- Garlic press
Preparation
Wash the zucchini, remove the ends, and cut them into cubes. Drain the chickpeas from their liquid.
Finely chop the garlic using the garlic press or a knife. Put it in a pan with a drizzle of oil and the curry.
Sauté for a few moments, then add the zucchini, salt them, and let them brown for a few minutes, stirring frequently (1).
Take a couple of tablespoons of zucchini and set them aside.
Add the chickpeas to the pan, cover with hot vegetable broth and mix. Let it cook for 10-12 minutes over low heat (2).
With the help of the immersion blender, blend a little more than half of the soup, adjusting according to your preferred density.
Put everything back in the pan, adjust the salt and pepper, and finally sprinkle with chopped parsley.
Serve the soup in plates, adding the zucchini you set aside and a drizzle of oil, if desired.
The chickpea and zucchini soup is ready to be served, great both hot and slightly warm.
Tips and Variations
You can enrich the soup by adding some pasta: in this case, blend only a ladle or two and use more broth.
You can omit the curry, or replace it with garam masala or other spices to taste.
You can blend the entire soup and serve it with croutons toasted in a pan.
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