Vegan Chickpea Soup

Ingredients

• 300 g dried chickpeas
• 1 Carrot
• 1 stalk Celery
• 1 onion
• 2 tbsp olive oil
• 1 tsp ground cumin
• 2 starchy potatoes
• Salt
• Pepper
• chili flakes
• 0.5 handful radish sprouts (5 g; alternatively arugula)

Instructions

1. 1.

   Cover the chickpeas with plenty of cold water and soak for at least 8 hours. Then drain, rinse, and let them drip dry.

2. 2.

   Clean, wash, peel, and dice the carrot and celery. Peel the onion and cut into fine cubes. Heat oil in a pan.

3. 3.

   Sauté the onion for 2 minutes over medium heat. Add the carrot and celery and cook for another 2 minutes while stirring. Then add the drained chickpeas and cumin and sauté for 1–2 minutes over medium heat.

4. 4.

   Add 900 ml water, bring to a boil, then simmer the soup for 40 minutes over low heat, skimming repeatedly as needed.

5. 5.

   Meanwhile peel and dice the potatoes, add them to the pot, and cook for about 20 more minutes until tender. Remove 4 tbsp of chickpeas and set aside. Puree the remaining pot contents until creamy.

6. 6.

   Season the vegan chickpea soup with salt and pepper, serve in bowls, and sprinkle with chili flakes. Rinse the sprouts in a sieve and add them along with the reserved chickpeas to the soup.