Chickpea / Garbanzo Bean and Mint Soup

1. 1

   Heat the olive oil in a large saucepan and fry the garlic, onion and celery for 4-5 minutes.

2. 2

   Add the chickpeas to the pan and cook for a further 10 minutes.

3. 3

   Now add the finely chopped mint, stirring well, and then pour over the vegetable broth and tahini.

4. 4

   Bring to the boil, reduce heat to low and simmer for at least 30 minutes.

5. 5

   Season to taste with salt and freshly ground black pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.