Chunky chickpea soup | Heart and Stroke Foundation

Ingredients

• 2 tsp (10 mL) canola oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 tsp (10 mL) minced fresh ginger
• 1 tbsp (15 mL) curry powder
• 1 tsp (5 mL) paprika
• 1/2 tsp (2 mL) ground turmeric
• Pinch cayenne pepper
• 3 cups (750 mL) cooked chickpeas
• 1 can (796 mL/28 oz) no salt added diced tomatoes
• 1 yellow or green bell pepper, chopped
• 1 zucchini, chopped
• 4 cups (1 L) vegetable broth
• 1/4 cup (50 mL) chopped fresh cilantro