Midnight soup with chickpeas

Name: Midnight soup with chickpeas
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 200 g Chickpeas; 1 TEASPOON Oil; 3 TSP Curry; 2 TABLESPOONS Tomato paste; 3/4 l Vegetable broth (instant); 1 collar Spring onions; 90 g (340 ml) pickled Mexican peppers; 200 g Cabanossi; 7-10 Tbsp Salt; 7-10 Tbsp Cayenne pepper; 1 TEASPOON Soy sauce; 7-10 Tbsp Marjoram

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

200 g Chickpeas
1 TEASPOON Oil
3 TSP Curry
2 TABLESPOONS Tomato paste
3/4 l Vegetable broth (instant)
1 collar Spring onions
90 g (340 ml) pickled Mexican peppers
200 g Cabanossi
7-10 Tbsp Salt
7-10 Tbsp Cayenne pepper
1 TEASPOON Soy sauce
7-10 Tbsp Marjoram

Directions

1
Wash the chickpeas and soak them overnight in 1/2 litre water. Heat the oil in a large pot. Sweat curry briefly, add tomato paste, also sweat briefly. Add chick peas in the soaking liquid and stock and simmer covered for 30 minutes.
2
In the meantime clean, wash and chop the spring onions. Cut pepperoni and cabanossi into slices. Add everything to the soup after 20 minutes. Season to taste with salt, cayenne pepper and soy sauce.
3
Serve garnished with marjoram as desired.