Cooking Instructions

• To a small blender, add 1 can / 1.5 cups of (drained and rinsed) chickpeas and 1 cup of water. Blend until smooth and set aside.
• Heat the vegan butter or oil in a large pot over medium heat. Add the onion and saute for around 8 minutes. You can chop the rest of the veggies in the meantime if you haven’t already.
• Put the kettle on with 3 cups / 750ml of water.
• Add the minced garlic, celery, and carrot to the pot. Stir well to combine with the onions and garlic, and put the lid on. Cook for 5 minutes, stirring occasionally, until the veggies soften.
• Stir in the rosemary, bay leaves, stock powder and remaining chickpeas and coat well.
• Add the boiled water to the pot and stir well. Bring the soup to a boil with the lid on, then reduce the heat to medium. Let it simmer for 15 minutes to allow the flavours to blend and the vegetables to soften, stirring occasionally.
• Pour in the chickpea slurry you made in Step 1, season with salt, mix well and cook for a further 5 minutes.
• Once done, add in the black pepper, taste and adjust the seasoning if needed.
• Ladle the soup into bowls and serve with crusty bread.