Chickpea soup

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Soak the chickpeas in water overnight. Drain the next day and cook in the vegetable stock for about 45 minutes. Clean and wash spring onions and peppers and cut them into thin rings or strips. Drain the pineapple, collect the juice and cut the pineapple into pieces. Add spring onions, PAprika and pineapple to the chickpeas 10 minutes before the end of the cooking time. Season to taste with curry, honey and pineapple juice. Wash the parsley, dab dry, chop finely and sprinkle on top

2. 2

   Preparation time approx. 1 hour (without soaking time)