OH what a joy this was. I decided to do something with dried chickpeas I had in the pantry in a covid-iso type effort to use what I had available. I also had a jar of excellent vegan Pesto, but you could certainly make your own. We pretty much used up all the odds and sods we had left in the fridge, so the perfect end of the week offering really. The cooking time is long, I grant you, and using dried chickpeas over tinnes is preferred as you do get more flavour. The veggies pretty well disappeared totally so there was just this amazing unctuous tomato sauce that I will definitely be making again and again. (And it's Accidentally Vegan...if you were interested in all of that!)
OH, and I know there is no pasta in this soup, which is strictly a condition of calling something Minestrone, but you won't miss it. Promise!
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- 150 Grams dried chickpeas
- water for soaking
- 1 Red Onion quartered
- 4 Garlic Cloves
- 20 Grams Extra Virgin Olive Oil (EVOO) BUY
- 120 Grams zucchini. cut into medium cubes
- 120 Grams eggplant, cut into medium cubes
- 150 Grams carrot, diced
- 100 Grams capsicum, diced
- 100 Grams Tomato Paste
- 1 Tablespoon Balsamic Vinegar
- 1 Tin Diced Tomatoes
- 1 Tablespoon Golden Caster Sugar BUY
- 300 Grams liquid vegetable stock
- 1 Teaspoon Fennel Seeds
- 1 Tablespoon dried Italian herbs
- 1 Batch Hey Pesto Recipe
- 1 Handful fresh herbs, we used basil, parsley, thyme and sage
Soak chickpeas in enough water to cover them for at least 24 hours. Drain.
Place onion, garlic and EVOO into the Thermomix bowl, chop 4 sec/speed 5. Saute 5 min/Varoma/speed 1/MC off.
Add all remaining ingredients, including drained chickpeas, but without the Pesto and fresh herbs and cook 90 min/100°C/Reverse/speed 1.
Check that the chickpeas are soft enough to your liking. If they are not, add more cooking time. This can vary depending on how old your dried chickpeas are and also on how long you soaked them.
Serve with a generous swirl of pesto and fresh herbs.
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