Sopa de Garbanzos

Sopa de Garbanzos is a hearty and flavorful Spanish chickpea soup, perfect for warming you up on a chilly day. This vegan dish is packed with protein and fiber, making it both nutritious and satisfying.

Ingredients

• Chickpeas - 200 grams (cooked)
• Olive oil - 2 tablespoons
• Onion - 1 medium, diced
• Garlic - 3 cloves, minced
• Carrot - 1 medium, diced
• Celery - 1 stalk, diced
• Red bell pepper - 1, diced
• Tomato - 1 large, diced
• Vegetable broth - 750 ml
• Paprika - 1 teaspoon
• Cumin - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh parsley - 2 tablespoons, chopped (for garnish)

Steps

1. In a large pot, heat the olive oil over medium heat.
2. Add the diced onion, garlic, carrot, and celery, sautéing until the vegetables are softened, about 5 minutes.
3. Stir in the red bell pepper and diced tomato, cooking for an additional 3-4 minutes until the tomato breaks down slightly.
4. Add the cooked chickpeas, vegetable broth, paprika, cumin, salt, and black pepper to the pot.
5. Bring the soup to a simmer and cook for 15-20 minutes to allow the flavors to meld.
6. Taste and adjust seasoning if necessary.
7. Serve hot, garnished with fresh parsley.

Nutrition

• Calories: 300
• Protein: 12 g
• Carbs: 45 g
• Fiber: 12 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.75 L

Health Benefits

• High in plant-based protein and fiber, promoting digestive health.
• Rich in vitamins and minerals, supporting overall wellness.

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