How to make broccoli and chickpea broth

broccoli and chickpea brothEating vegetables is a great way to feel full when you’re hungry.

Trouble is, they’re often not the most exciting things to eat.

This recipe uses some spices and chick peas to bulk them out and increase their flavour by making a warming broth.

Time: around 20 minutes to prepare and 20 minutes to cook.

Health note: this is a great way to feel full whilst still leaving room for a guilt-free dessert. Ideal as a dinner after a large lunch or before going out for drinks in the evening.

Weight Watchers note: The entire batch we’re making in this recipe is around 16 pro points and will easily provide 2-3 servings. So even a large portion is only around 8 pro points.

Kit list.

broccoli and chickpea broth kit list

  • Sharp knife
  • Chopping board
  • Medium sized saucepan
  • Large saucepan
  • Measuring jug
  • Stick blender.

Ingredients.

broccoli and chickpea broth ingredients

  • Low-fat cooking spray
  • 1 onion
  • 2 cloves garlic
  • 1 tablespoon cumin seeds
  • 1 litre water
  • 1 vegetable stock cube
  • 1 teaspoon curry paste
  • 1 tin (400g) chickpeas
  • 1 portion broccoli
  • 2 tablespoons fresh coriander
  • 100g fat-free yoghurt.

Preparation.

  1. Chop onion and coriander
  2. Crush garlic
  3. Break broccoli in to florets
  4. Drain and rinse the chickpeas
  5. Make the stock.

Method.

broccoli and chickpea broth method

1. Spray the large saucepan with low fat cooking spray and fry the onion and garlic on a medium heat for 2-3 minutes (until softened)

2. Add the cumin seeds and cook for another minute (keep stirring to avoid burning)

3. Add vegetable stock and curry paste and bring to the boil

4. Add the broccoli and chickpeas

5. Simmer for 8-10 minutes (until the broccoli is tender)

6. Transfer half of the broth to the medium saucepan and blend with the stick blender until smooth

7. Return it to the large saucepan and add the coriander

8. Cook for another 2-3 minutes until the soup is hot

9. Serve with a dollop of yoghurt and garnish with any remaining coriander.

 

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