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Coeliac problems solved. Coeliac life is not hard when you know how. We are going to show you how to eat gluten-free!
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This colorful soup is loaded with chickpeas and vegetables, and it’s incredibly easy to make.
1 yellow onion, finely chopped
4 garlic cloves, minced
1 large carrot, diced
1/4 tsp smoked paprika
3/4 tsp cumin
4 cups vegetable or chicken broth
1 can diced tomatoes
1/3 cup red lentils
1/2 tsp dried thyme
2 bay leaves
1 tsp salt
4 pcs ground black pepper
1 can chickpeas
1 cup vegetables – peas and chopped fresh green beans
In a large pot, heat the olive oil over medium heat.
Add the onions and cook, stirring occasionally, until soft, about 5 minutes.
Add the garlic, carrots, smoked paprika and cumin; cook, stirring frequently so the garlic doesn’t brown, about 2 minutes more.
Add the broth, diced tomatoes, red lentils, thyme, bay leaves, salt, pepper and bring to a boil.
Cook for ten minutes.
Add the chickpeas and cook 10 minutes more.
Fish out the bay leaves.
Transfer 2 cups of the soup to a blender and purée until smooth. Add the puréed soup back to the pot and stir.
Add peas and chopped greens and simmer until the soup is hot and the vegetables are warmed through.
Ladle the soup into bowls and serve.
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