Vegetable chickpea soup with quinoa - recipe | FoodPal

Ingredients

• 2 (300 g) Tomatoes (fresh)
• ½ Teaspoon Olive oil
• 1 Pinch(s) Sugar (white)
• 75 g Kale (fresh)
• 25 g Quinoa
• ⅕ (0,5 g) Garlic (fresh)
• 1 Pinch(s) Salt, table salt, sea salt
• 1 Pinch(s) Pepper (black)
• ½ Teaspoon Parsley (fresh)
• 1 Tablespoon Bay leaf
• ½ Teaspoon Rosemary (fresh)
• ½ Teaspoon Thyme (fresh)
• 125 g Chickpeas (canned)
• ½ Teaspoon Tomato paste (double concentrated)
• 350 ml Vegetable broth
• ⅜ (70 g) Zucchini (fresh)
• ½ Teaspoon Oregano (fresh)
• 70 g Zucchini (fresh, yellow)
• ⅒ (0,25 g) Onion (red, fresh)