Chick-pea and parsley soup from The Soup Bible: All the Soups You Will Ever Need in One Inspiring Collection (page 139) by Debra Mayhew

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Ganga108 on December 29, 2021

    Here is another of my loved rustic soups. It is a health-boost in a bowl, this soup. I usually don’t make it until later in the Wintery cough-and-cold season, but here we sat, at the beginning of the coronavirus scare. It was early March 2020 when I made it this time, so I was putting attention to boosting the immunity of family and friends – and myself of course. Just call this one Immunity Soup - and I added turmeric powder to increase its effectiveness. You could add garlic also. This is a very easy soup to make, and the chickpeas can be cooked the day before if you wish. Tinned chickpeas can be used – just skip the instructions for cooking them.

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