Preparation

In a saucepan heat the oil. Brown the vegetables and garlic a little, put aside.
In a second saucepan, mix the broth and chickpeas, cover and simmer for about 15 minutes.
Add the vegetables and seasonings, continue cooking at a low temperature for 30 minutes.
Put the soup, along with the grated cheese, in soup bowls. To serve.

Ingredients

  • 15 ml. Vegetable oil
  • 63 grams of celery chopped, finely
  • 53 grams of carrots chopped, fine
  • 80 grams of onions chopped, fine
  • Two cloves of garlic, finely chopped
  • Four cups of vegetable broth
  • Two cups canned chickpeas, drained
  • 15 ml. Chili sauce
  • 15 ml. Lemon juice
  • 5 ml. Curry
  • ½ teaspoon of salt
  • 80 grams of grated cheese.