Vegan chicken ramen
Partnered content with The Vegetarian Butcher
Use up leftover veg to make this easy vegan ramen. You could also add frozen sweetcorn, edamame or greens for a tasty midweek meal
Smoky chickpea soup with herbs and yogurt
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 2 tbsp olive oil
- ½ onionfinely chopped
- 1 carrotfinely chopped
- ½ red pepperfinely chopped
- 1 garlic clovecrushed
- 400g can chopped tomatoes
- 1 Knorr Smoked Chilli & Tomato Stock Pot
- 400g can chickpeasdrained
- 4 tbsp yogurt
- small bunch of corianderor mint
Nutrition: Per serving
- kcal205low
- fat9glow
- saturates2g
- carbs20g
- sugars10g
- fibre6g
- protein9g
- salt1.1g
Method
step 1
Heat the oil in a saucepan and fry the onion, carrot and pepper over a low heat for 5 mins or until softened, but not browned. Add the garlic and fry for 30 seconds more.
step 2
Tip in the tomatoes, then fill the can with water and pour into the pan, too. Add the Knorr Smoked Chilli & Tomato Stock Pot and 500ml more water. Bring to a simmer and cook for 10 mins. If you would like a less textured soup, blend the soup with a stick blender until smooth.
step 3
Stir in the chickpeas, crushing some of them with a potato masher, then cook for another 10 mins. To serve, ladle into four bowls, swirl through some yogurt and scatter the coriander or mint on top.
