I love lighter meals after the holiday food coma. If you are like me than a hearty, warm soup can fill your soul up. Cream soups and smoothies are definitely a part of my veganuary meals.
Chikpeas are full of nutrients, have a lot of protein in them, so keeps you fuller for longer, yupports blood sugar regulation, brain health and digestion.
So why wouldn't we use them more often?
Ingredients:
- one onion diced
- one clove of garlic
- a tablespoon of veggie oil
- can of chickpeas drained and rinsed well (save the aquafaba for deserts if you can)
- 1 cup veggie broth
- cumin
- turmeric
- smoked tofu (optional for more protein and silkiness)
- smoked paprika (optional, but adds to the flavour)
- toppings
Add the onion to the pan with the oil, sautee for a minute, add the garlic, and after 30 sec add the chikpea, veggie broth and the seasonings. I left out some chikpeas for garnish. Let it cook for about 3 minutes, than add it to a blender and add the tofu if you use it.
Added in smoked tofu and smoked paprika for a deeper flavor. Topped with vegan sour cream, grilled chickpeas, purple onion amd radish sprouts. Really a 5 minute meal if you use cooked chikpeas.
If you make it and post a picture of it don't forget to tag me so I can see your creations. If you have any idea what to add, than I'd be happy to hear it.
You can follow me on social media: Instagram @itsmedorawhite
Pinterest Dora Feher
Comments