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chickpea soup with mint in white dish

Chickpea Soup with Mint

This Mediterranean-inspired dish is a light yet satisfying Phase 2 meal that blends earthy chickpeas with warming spices and a refreshing herbal finish. Simmered in vegetable stock with tomato, pumpkin, garlic and onion, this soup delivers gentle heat from chili and cumin, balanced by the cooling lift of mint tea and fresh chopped mint. It’s a soothing bowl that supports digestion, calms cravings and aligns beautifully with your metabolic reset.
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Prep Time 45 minutes
Cook Time 20 minutes
Total Time 55 minutes
Servings: 1
Ingredients Method

Ingredients
  

  • 2/3 cup Dry chickpeas
  • 1 tea bag Mint tea
  • 1/2 Tomato
  • 1/2 Pumpkin
  • 1 tsp Onion
  • 1 Clove Garlic
  • 1 tsp Chili pepper powder
  • 200 ml Vegetable Stock
  • 1 dash Red chili pepper
  • 1 dash Cumin
  • 1 tbsp Fresh chopped mint

Method
 

  1. Soak chickpeas overnight. The next day, drain the soaking water and boil the chickpeas in mint tea, until they are soft. It takes about 45 minutes.
  2. Wash the vegetables. Dice tomato. Peel Pumpkin and dice it. Peel and chop garlic. Clean and chop chili pepper.
  3. Boil the vegetables in the broth and then cook over medium heat. Season with garlic, chili, red chili pepper and cumin.
  4. Drain Chickpeas. Mix with the vegetables.
  5. Before serving, stir the chopped mint.