Chickpea Soup (Kik-hernekeitto)
recipe

A delicious chickpea soup that is nutritious and filling, perfect for both everyday meals and special occasions.
Preparation Time: 40 minutes
Serving Size: 4

Ingredients:

- 200 g dried chickpeas
- 2 tbsp tomato puree
- 1 small onion
- 2 cloves garlic
- 1 sprig fresh rosemary
- 200 g vegetables (such as carrots and celery)
- 1 l vegetable broth
- Salt and pepper to taste
- 2 tbsp olive oil

Instructions:

1. Soak the chickpeas in water for at least 8 hours or overnight. Rinse them well.
2. Heat the olive oil in a pot, then add the chopped onion and crushed garlic. Sauté until the onions are soft.
3. Add the tomato puree and chopped vegetables. Cook for an additional few minutes.
4. Stir in the soaked chickpeas, rosemary, vegetable broth, salt, and pepper. Bring to a boil, then reduce the heat. Let the soup simmer for about 30 minutes, until the chickpeas are tender.
5. Remove the rosemary sprig and blend the soup to your desired consistency if you prefer it smooth.
6. Serve warm, ideally with fresh bread.

Nutritional Information (per serving):

- Calories: 250 kcal
- Protein: 12 g
- Carbohydrates: 40 g
- Fat: 6 g
- Fiber: 10 g

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